🍽️ Smoked Salmon Pancake Rolls

Name: Smoked Salmon Pancake Rolls
Total time: 30 min
Yield: 4 servings
Ingredients: 300 ml Milk; 150 g Flour; 1 Pinch Salt; 1 Egg; 2 tbsp Butter; 100 ml Whipping Cream; 200 g Cream Cheese (plain); 1 tsp Cream Horseradish (jar); 2 tbsp freshly chopped herbs (e.g. Basil, Dill); Lime juice; Pepper (from the mill); 250 g Smoked Salmon

623 kcal · 30 min · 4 servings

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Ingredients

300 ml Milk
150 g Flour
1 Pinch Salt
1 Egg
2 tbsp Butter
100 ml Whipping Cream
200 g Cream Cheese (plain)
1 tsp Cream Horseradish (jar)
2 tbsp freshly chopped herbs (e.g. Basil, Dill)
Lime juice
Pepper (from the mill)
250 g Smoked Salmon

Instructions

1. Mix the milk, flour, and a pinch of salt in a bowl until smooth.
2. Stir the egg into the batter until well combined.
3. Let the batter rest for about 30 minutes to allow it to swell.
4. Heat some butter in a large frying pan over medium heat.
5. Bake four pancakes one after the other in the pan until golden yellow.
6. Let the finished pancakes cool down completely.
7. Whip the cream in a separate bowl until stiff.
8. Mix the cream cheese with the horseradish and herbs until you have a smooth mixture.
9. Gently fold the whipped cream into the cream cheese mixture.
10. Season the filling with lime juice, salt, and pepper to taste.
11. Spread the filling evenly over the cooled pancakes.
12. Place the slices of smoked salmon on the spread pancakes.
13. Roll up the pancakes tightly.
14. Cut each roll into six equal pieces.
15. Thread the pieces onto wooden skewers and serve.

Nutrition per serving

kcal: 623
Protein: 27 g · Fett/Fat: 42 g · Carbs: 34 g