Salmon Roll

Prepare a pancake batter from the ingredients listed and cook for half an hour to swell. Cover a baking tray with parchment paper, spread the dough on it and put it in the preheated oven.

E: Middle. T. 225 °C / 10 to 15 min

For the filling, mix cream cheese with crème fraîche and horseradish. Cut the chives into rolls, chop the dill, add both to the cream cheese, stir and season to taste with salt and freshly ground pepper.

Turn out pancake plate onto a baking board, remove parchment paper and cool the batter. Spread half of the cheese mixture on top, place salmon on top and spread remaining cheese mixture on top. Roll up the dough and leave to cool for 30 minutes.

Cut roll into slices about 1 1/2 cm thick. Arrange on lettuce leaves and serve garnished with dill.

Recipe yields about 20 slices.

Preparation Tip:

Our tip: Always use fresh chives whenever possible!

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