Smoked salmon roll

Ingredients for 4 servings:

• 100 g flour
• 4 eggs
• 100 ml milk
• salt and pepper
• 5 tbsp mineral water
• 150 g chives
• 50 g horseradish
• 300 g crème fraîche
• 300 g salmon (smoked salmon), sliced

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Preheat the oven to 175 degrees Celsius. Whisk together the flour, eggs, and milk until smooth and season with salt and pepper. Let the batter rise for about 10 minutes. Line the oven tray with baking paper and heat in the oven for about 5 minutes. Stir the mineral water into the batter. Brush the baking paper with oil. Pour the batter onto the hot, baking paper-lined tray. Bake in the preheated oven on the bottom rack for 12-15 minutes. Wash the chives and cut into rolls. Remove the pancake from the oven and let cool. Spread the pancake with horseradish and 150g crème fraîche. Sprinkle with chives. Spread the salmon on top and tightly roll the pancake up from the long side. Cut the roll into thick slices and arrange on a platter. Place a dollop of crème fraîche on top. Serve with the rest of the crème fraîche. Serve with a mixed salad.