Salmon Crêpe Roulade

Ingredients for 1 servings:

• 6 eggs
• 3 tsp cornstarch
• 125 g double cream cheese
• 2 tbsp ginger, pickled, chopped
• 2 tbsp chives, finely chopped
• 250 g smoked salmon, chopped
• 6 tsp water
• Salt
• pepper, black
• Oil for the pan

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

makes about 36 pieces

Whisk one egg with 1 teaspoon of water and 1/2 teaspoon of cornstarch (I do this with a milk frother). Add salt and pepper if desired. Heat a pan and lightly brush with oil. Cook one egg over medium heat, pushing the outer edge into the center of the pan with a spatula until the mixture slightly sets. Let it cool in the pan for 2 minutes, then carefully slide it, uncooked side up, onto a board or similar surface. Repeat with the remaining eggs (you can stack the crepes on top of each other using a layer of parchment paper—necessary in my small kitchen). Spread the cream cheese over the 6 crepes. Sprinkle with pickled ginger, chopped chives, and salmon, and season with black pepper. Using the parchment paper, tightly roll up the crepes and wrap them in cling film. Chill for at least 3 hours (overnight is even better). Either cut the roll into 2 cm thick slices as finger food, or cut diagonally in half and serve with a salad garnish as an appetizer. It’s very easy to prepare. Tip: Ginger is too expensive in the supermarket, so go to an Asian store and buy gari ginger (or ginger for sushi—it’s the same thing). It costs less than half.