Herb buckwheat wraps with smoked salmon

Name: Herb buckwheat wraps with smoked salmon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 100 g Buckwheat flour; 7-10 Tbsp Salt; 4 Eggs (size M); 1 bunch of dill; 1 bunch of parsley; 1 untreated lemon; 250 g Fresh cream; 2 TABLESPOONS Cream horseradish; 7-10 Tbsp Pepper; 100 g Rocket salad; 6 Tl Butter; 200 g smoked salmon in slices; 7-10 Tbsp wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

100 g Buckwheat flour
7-10 Tbsp Salt
4 Eggs (size M)
1 bunch of dill
1 bunch of parsley
1 untreated lemon
250 g Fresh cream
2 TABLESPOONS Cream horseradish
7-10 Tbsp Pepper
100 g Rocket salad
6 Tl Butter
200 g smoked salmon in slices
7-10 Tbsp wooden skewers

Directions

1
Mix flour, 200 ml water and 1 pinch of salt until smooth. Stir in eggs and let the dough swell for about 15 minutes. Wash the herbs, shake dry, pluck leaves or flags from the stalks and chop, except for some dill for garnishing.
2
Wash the lemon hot, grate dry and finely grate the peel. Halve the lemon, squeeze the juice. Mix crème fraîche, horseradish, lemon peel and 1 tablespoon lemon juice and season with salt and pepper.
3
Clean, wash, shake dry and cut the salad into strips. Stir the herbs into the dough. Heat butter in portions in a pan (28 cm Ø). Bake 6 thin pancakes from the dough one after the other.
4
Spread the pancakes with horseradish cream, leaving a rim of about 5 cm. Cover with salmon and salad. Wrap the edges and roll into wraps. Pin them with small wooden skewers and cut through the middle.
5
Arrange on plates and garnish with dill.