Herb cream cheese salmon roll

Ingredients for 2 servings:

• 100 g flour, type 550
• 300 ml milk
• 2 eggs
• ½ onion(s)
• 3 sprigs of parsley
• 2 stalks of basil
• 1 sprig of oregano
• 1 stalk of thyme
• 1 clove(s) garlic (small clove)
• 1 pinch of salt
• 1 pinch(s) of sugar
• e.g. olive oil for frying
• 150 g cream cheese
• 150 g sour cream
• n. B. Dill
• e.g. parsley
• e.g. chives
• ½ onion(s)
• 1 pinch of salt
• 150 g salmon, smoked or pickled, sliced

Instructions

Working time approx. 18 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 12 hours 33 minutes

smoked or pickled salmon slices in herb pancakes

Wash all the herbs, spin them dry, and chop them finely. Peel the onions and chop them very finely. For the dough: Whisk together the first three ingredients, add the herbs, salt, and sugar, mix briefly, and then let it stand for 30 minutes. For the filling: Mix all the ingredients, including the salt, well together. Heat the olive oil in a large pan and fry the herb dough, turning once. Remove the pancakes and let them cool. Meanwhile, gather the salmon slices and spread a large piece of cling film on the worktop, long side towards you. Place the cooled pancake in the center of the film and spread with the cream cheese and herb mixture, then arrange the salmon slices close together on top. Now grab the film with the side closest to you and carefully roll up the pancake. Wrap the finished roll very tightly in the film, grasp the ends on the right and left, and roll the roll up tightly in the middle. Twist the ends together so they don’t unravel. Place the roll in the refrigerator overnight. Unwrap the roll the next day; it will now be more tightly bound and can be cut into thick, diagonal slices. Tip: For transport, e.g., to a picnic, insert a toothpick into each slice for stability.