Salmon crepe praline rolls

Ingredients for 4 servings:

• 250 g wheat flour type 405
• 2 eggs
• 200 ml milk
• 2 tbsp butter, melted
• ml water
• Salt
• 200 g salmon, pickled
• 1 small onion(s)
• some dill
• 1 tsp mustard
• 5 tbsp tartar sauce

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Suitable for example as an amuse gueule

Mix flour with eggs, butter, milk, and water to form a smooth, fairly runny batter. Heat a little butter in a 24 cm non-stick frying pan and add a small ladleful of batter. Swirl the pan to spread the batter evenly and thinly. Bake until the top is matte, then turn over and bake the other side in the same way. Stack the crêpes on top of each other and set aside. Chop the dill. Finely dice the salmon and onion. Mix with the mustard and remoulade sauce. Season with salt and pepper. Spread the filling thinly over the crêpes and roll them up tightly. Cut the rolls diagonally into small pieces. Tip: Make the rolls a day in advance and refrigerate; this makes them easier to cut into pieces.