John Myers
Salmon and Cream Cheese Rolls
The perfect salmon and cream cheese rolls recipe with a picture and simple step-by-step instructions.
- 3 Pc. Eggs
- 1 pinch Salt
- 75 g Flour
- 1 Msp Baking powder
- 150 ml Milk
- 5 tbsp Mineral water
- 2 tbsp Butter
- 300 g Cream cheese double cream setting
- 2 tbsp Milk
- 0,5 bunch Freshly chopped chives
- 100 g Creme fraiche Cheese
- 1 tsp Horseradish
- 1 Pc. Salad
- Olive oil
- Wine vinegar
- Salt
- Pepper
- 3 Mix the eggs with a pinch of salt until frothy. Mix in 75 g of flour with the tip of a knife, baking powder and 150 ml of milk. Let it soak for 20 minutes. Stir 5 tablespoons of mineral water into the batter. Grease the pan with butter and bake 4-5 crepes (thin pancakes).
- Mix 2,300 g of cream cheese with 2 tablespoons of milk and 100 g of crème fraîche. Add 1 teaspoon of horseradish and chives. Spread the cheese mixture evenly over the crepes, top with salmon slices. Roll up the coated and topped crepes in cling film tightly and firmly into a roll and then wrap them (also tightly) in aluminum foil. Chill the crepes.
- Before serving, remove the foil from the rolls (unwrap) and cut into 2-3 cm thick slices. Put 2-3 slices on a plate – garnish with some seasonal salad and a matching vinaigrette.
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