Salmon rolls

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Mix eggs, milk, 1/8 litre cold water, flour, baking powder and salt to a smooth dough. Cover and let rest for about 30 minutes. In the meantime, mix crème fraîche, horseradish and a little salt. Clean, wash and drain the salad. Heat some fat in a pan (approx. 22 cm Ø) and add 1/4 of the dough. Bake a golden brown pancake while turning and put it on a plate.

2. 2

   Bake 3 more thin pancakes from the remaining batter and let them cool down. Spread each pancake individually with crème fraiche and cover with salad and salmon. Roll up the pancakes and cut into 3-4 cm thick rolls. Pin them with cocktail skewers and arrange on a plate. Garnish with dill and lemon and keep cool until serving. Makes 24-28 rolls

3. 3

   Waiting time approx. 20 minutes

Nutrition Facts

KCAL
220 kcal

CARBS
11 g

FATS
14 g

PROTEINS
12 g