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Herb pancake rolls with gravlax and horseradish cream

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Ingredients for 4 servings:

  • 2 eggs
  • 300 ml milk
  • 2 tbsp Herbes de Provence, frozen
  • Salt
  • pepper
  • 200 g flour
  • 4 tsp oil
  • 250 g sour cream
  • 2 tsp horseradish
  • 400 g gravlax
  • Pepper berries, pink

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Mix eggs, milk, salt, pepper, and herbs. Add flour and mix to a smooth batter. Let stand for about 10 minutes. Heat 1 teaspoon of oil in a 22 cm diameter non-stick frying pan. Add 1/4 of the batter and cook until golden brown on both sides. Use the remaining batter to make 3 more pancakes. Let cool on kitchen paper. Mix the sour cream with the horseradish, season with salt and pepper. Spread the horseradish sour cream on the pancakes. Arrange the salmon slices on top, roll them up, and cut into pieces about 3 cm wide. Secure with wooden skewers, if desired. Serve on a plate and sprinkle with pink berries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Herb pancake rolls with gravlax and horseradish cream

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