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Pancake Salmon Roll

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Pancake Salmon Roll

The perfect pancake salmon roll recipe with a picture and simple step-by-step instructions.

  • 1 Egg whisked
  • 1 Teaspoon (level) Salt
  • 1 pinch Sugar
  • 2 Tbsp heaped Flour
  • 1 tsp Dried dill tips
  • 8 tbsp Milk
  • 4 Discs Smoked salmon
  • 100 g Philadelphia nature
  • 1 tsp Dried dill tips
  • Pepper
  • Margarine for frying the pancake
  1. Make a pancake batter from the first 6 ingredients. Let rest for 15 minutes. Then bake thinly in margarine (depending on the size of the pan, there may be 2 small ones). Let cool and brush with Philadelphia. Pepper. Place the salmon slices on top, sprinkle with dill and roll up tightly. Place in cling film in the freezer. If it’s really cold, it’s better to cut it into slices. Tip: If you like, you can spread 1 – 2 teaspoons of horseradish on the Philadelphia.
Dinner
European
pancake salmon roll

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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.

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