John Myers
Finger Food: Salmon Rolls
The perfect finger food: salmon rolls recipe with a picture and simple step-by-step instructions.
- 200 ml Milk
- 200 g Flour
- 3 Eggs
- 250 ml Natural carbonated mineral water
- 50 g Liquid butter
- 1 pinch Salt
Filling:
- 100 g Salmon
- 200 g Creme fraiche Cheese
- Dill
- Salt and pepper
- Mix the flour, milk and eggs, add the water and finally the melted butter and a little salt, let the dough rest for half an hour. Then bake the crepes and let them cool.
- Season the creme fraiche with salt, pepper and dill, if necessary add a pinch of sugar
- Now put a little creme fraiche on each crepe, roll up a slice of salmon and cut into small rolls.
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