Pancake salmon roulade

Pancake salmon roulade
Quantity Ingredient
60 g Wheat Flour Type 405
0,15 l Milk
2 Eggs
1 tbsp Oil
300 g Herbs Fresh cheese
30 g Horseradish
100 g Cream Fraiche
Pepper & Salt
3 tbsp Dill
200 g Smoked Salmon

Pancakes Salmon Roulade looks decorative on the cold buffet and can be prepared very well. Pancakes Salmon Roulade keeps fresh for 2 to 3 days in the refrigerator when covered. Pour type 405 wheat flour into a bowl. Gradually stir in milk until a smooth dough is formed. Stir in eggs and oil. Season with salt. Allow to swell for 30 minutes. Preheat oven to 180° C. Line baking tray with baking paper. Pour dough in the middle. Spread out to a rectangle. Bake on the middle shelf for 12 to 13 minutes until the edges of the dough come away slightly from the paper. The pancake should remain as light as possible so that it can be rolled up easily. Remove the tray from the oven. Let the pancakes cool down on top. Mix the herbs, fresh cheese, horseradish and crème fraiche. Season with pepper, salt and chopped dill. Spread half of the cream on the pancakes. Leave a small rim around the pancake. Place smoked salmon on top. Spread with the rest of the cream. Roll up into a roulade by lifting the paper. Put the salmon roulade in the fridge overnight to make the cream firm. Cut the salmon roulade into slices. Decorate with dill.

Servings: 12, Difficulty: 
Preparation time: 15 minutes, Total duration: 2 hours

All data per serving:
169 kcal
6 g
8 g
13 g

(C)opyright by Marions Kochbuch