Crêpes with salmon cream cheese filling

Name: Crêpes with salmon cream cheese filling
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 stalks of chives; 4 Pancakes (approx. 60 g each); 8 discs Smoked salmon; 2 TABLESPOONS Sesame seed; 200 g fresh salmon fillet without skin; 1 TABLESPOON Lemon juice; 75 ml Soy sauce; 7-10 Tbsp Cling film; 7-10 Tbsp wooden skewers

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 stalks of chives
4 Pancakes (approx. 60 g each)
8 discs Smoked salmon
2 TABLESPOONS Sesame seed
200 g fresh salmon fillet without skin
1 TABLESPOON Lemon juice
75 ml Soy sauce
7-10 Tbsp Cling film
7-10 Tbsp wooden skewers

Directions

1
Stir cream cheese until smooth and season with salt and pepper. Wash the chives and cut into fine rolls. Spread crêpes with cream cheese and cover each with 2 slices of smoked salmon. Sprinkle with chives. Roll up the pancakes firmly, wrap them individually in foil and chill for about 1 hour.
2
Lightly roast sesame seeds in a pan without fat. Remove and allow to cool. Wash the salmon, dab dry and season with salt, pepper and a little lemon juice. Cut salmon into cubes and roll in sesame seeds
3
Unpack the crêpes and cut them into small rolls of about 1 cm width, put them on wooden skewers. Arrange salmon cubes and salmon rolls on plates. Add soy sauce
4
Waiting time approx. 1 hour