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🍽️ Salmon Rolls in Thin Pancakes

419 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 1 pinch salt
• 400 ml milk
• 2 eggs
• ghee (for baking)
• 5 sheets white gelatin
• 3 tbsp dill (finely chopped)
• 500 g smoked salmon (sliced)
• 150 g crème fraîche
• 1 tsp lemon juice
• 1 tsp mustard
• leaf lettuce
• lemons
• dill tips

Instructions

1. 1. Whisk flour, milk, eggs, and salt vigorously until the mixture is smooth.
2. 2. Let the batter rest for about 30 minutes.
3. 3. Fry thin pancakes in hot butter.
4. 4. Let the pancakes cool down completely.
5. 5. Soak the gelatin in cold water until it becomes soft.
6. 6. Puree half of the smoked salmon together with Creme Fraiche, lemon juice, mustard, and dill until smooth.
7. 7. Season the salmon mixture to taste with salt and pepper.
8. 8. Squeeze the soaked gelatin well.
9. 9. Dissolve the gelatin in a little water over low heat.
10. 10. Stir the dissolved gelatin into the salmon mixture.
11. 11. Spread the cooled pancakes thinly with the salmon filling.
12. 12. Top the filled pancakes with the remaining smoked salmon.
13. 13. Roll the pancakes up tightly.
14. 14. Cover the rolls with plastic wrap.
15. 15. Place the rolls in the refrigerator.
16. 16. Slice the rolls before serving.
17. 17. Arrange the slices on plates with lettuce leaves, lemon wedges, and dill sprigs.

Nutrition per serving

• kcal: 419
• Protein: 24 g · Fett/Fat: 24 g · Carbs: 28 g