Rolls with cheese cream and salmon

Ingredients for 3 servings:

• 3 large eggs
• 120 g flour
• 1 pinch of salt
• 300 ml milk
• 1 tbsp mineral water
• 50 g butter
• 100 g cream cheese
• 50 g sour cream
• 1 tbsp horseradish (table horseradish)
• 1 tsp lemon juice
• 2 sprigs of dill or frozen dill
• 300 g smoked salmon
• some pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

made from pancake batter

Whisk the eggs, flour, and salt until smooth. Gradually stir in the milk. Cover and let stand for 30 minutes. Stir in the mineral water. Heat a little butter in a nonstick pan over medium heat and cook the pancakes. Remove from the pan and keep warm. Whisk the cream cheese with the sour cream, horseradish, and lemon juice. Add the finely chopped dill and season with pepper. Spread the cream on the pancakes, top each with 1-2 slices of smoked salmon, roll up, and cut into 3 cm rounds. Serve with a delicious salad.