Salmon crêpes with Dijon mustard cream

Name: Salmon crêpes with Dijon mustard cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 70 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Pepper; 125 g Soured milk; 4-5 Tbsp Oil; 1 Egg (Gr. M); 2 TEASPOONS butter/margarine; 1/2 bunch Dill; 8 TABLESPOONS "Dijon-Crème"; 200 g thin slices of smoked salmon; 1 TABLESPOON White wine vinegar; 1-2 TEASPOONS liquid honey

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

70 g Flour
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
7-10 Tbsp Pepper
125 g Soured milk
4-5 Tbsp Oil
1 Egg (Gr. M)
2 TEASPOONS butter/margarine
1/2 bunch Dill
8 TABLESPOONS "Dijon-Crème"
200 g thin slices of smoked salmon
1 TABLESPOON White wine vinegar
1-2 TEASPOONS liquid honey

Directions

1
Mix flour, 1 pinch of salt, nutmeg, soured milk, 1 tablespoon of oil and egg until smooth. Let the dough swell for about 30 minutes
2
Heat the fat in portions in a pan (24 cm Ø). Bake 4 thin crêpes from the dough in the pan, one after the other
3
Wash the dill, shake dry and cut finely. Spread each crêpe with 1 tablespoon of Dijon cream. Spread the salmon and dill on the crêpes. Roll up the crêpes and cut each into 3-4 slices
4
Mix 4 tablespoons Dijon cream, vinegar, honey, salt and pepper. Fold in 3-4 tablespoons of oil. Serve the crêpes with the sauce. Serve with a fresh salad