Herb pancake rolls with gravad salmon and horseradish cream

Name: Herb pancake rolls with gravad salmon and horseradish cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Eggs (size M); 300 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS frozen herbs of Provence; 200 g Flour; 4 TSP Oil; 250 g Schmand; 2 TEASPOONS Horseradish (glass); 400 g Graved salmon in slices; 7-10 Tbsp pink berries

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Eggs (size M)
300 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS frozen herbs of Provence
200 g Flour
4 TSP Oil
250 g Schmand
2 TEASPOONS Horseradish (glass)
400 g Graved salmon in slices
7-10 Tbsp pink berries

Directions

1
Mix eggs, milk, salt, pepper and herbs. Add flour and mix to a smooth dough. Leave to swell for approx. 10 minutes
2
Heat 1 teaspoon of oil in a coated frying pan (22 cm Ø). Add 1/4 of the dough and bake on both sides until golden brown. Bake another 3 pancakes from the remaining dough. Let cool down on kitchen paper
3
Mix sour cream with horseradish, season with salt and pepper. Spread the pancakes with horseradish sour cream. Spread salmon slices on top, roll up and cut into pieces of about 3 cm width. Add wooden skewers if necessary. Arrange on a plate and sprinkle with pink berries