Crêpe roll with salmon and horseradish

Name: Crêpe roll with salmon and horseradish
Cook time: 50 min
Total time: 50 min
Yield: 40
Ingredients: 125 g Butter; 250 g Flour; 500 ml Milk; 3 Eggs (size M); 7-10 Tbsp Salt; 2 TABLESPOONS Oil; 1/4 Horseradish root; 100 g ripened cream; 100 g Fresh cream; 7-10 Tbsp juice of 1/2 lemon; 2 TABLESPOONS Agave syrup; 7-10 Tbsp Pepper; 4 Roman salad hearts; 1 TEASPOON Balsamic vinegar; 1-2 TABLESPOONS Olive oil; 300 g Smoked salmon in slices; 7-10 Tbsp Dill

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 40

125 g Butter
250 g Flour
500 ml Milk
3 Eggs (size M)
7-10 Tbsp Salt
2 TABLESPOONS Oil
1/4 Horseradish root
100 g ripened cream
100 g Fresh cream
7-10 Tbsp juice of 1/2 lemon
2 TABLESPOONS Agave syrup
7-10 Tbsp Pepper
4 Roman salad hearts
1 TEASPOON Balsamic vinegar
1-2 TABLESPOONS Olive oil
300 g Smoked salmon in slices
7-10 Tbsp Dill

Directions

1
Melt the butter and let it cool down a little. Mix with flour, milk, eggs and 1 pinch of salt to a smooth dough. Heat a little oil in a coated pan (28 cm Ø) and fry 8 crêpes in portions of the dough.
2
Wash, clean, peel and finely grate the horseradish. Mix sour cream, crème fraîche, lemon juice, 1 tablespoon agave syrup, season with salt and pepper. Clean, wash and drain the salad. Remove lettuce leaves from the stalk and cut leaves into thin strips
3
Mix vinegar with salt and pepper. Fold in olive oil and 1 tablespoon agave syrup. Mix the salad with the vinaigrette. Spread crêpes with horseradish dip, cover with salmon and spread the salad on top. Roll up crêpes and cut into bite-sized pieces. Garnish with dill