Salmon roll

Ingredients for 8 servings:

• 100 g flour
• 300 ml milk
• 4 eggs
• 600 g cream cheese
• 400 g crème fraîche
• 2 tbsp horseradish, grated
• 2 bunch chives, cut into rolls
• 2 bunch dill, finely chopped
• salt and pepper
• 800 g smoked salmon

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Mix the flour, milk, and eggs. Let the batter rest for 30 minutes. Line a baking sheet with baking paper, spread the batter on it, and bake in a preheated oven at 225°C (top/bottom heat) for about 10-15 minutes. Mix the cream cheese with the crème fraîche, horseradish, chives, and dill well. Season with salt and pepper. Turn the baked pancake sheet out onto a baking board, remove the baking paper, and let the batter cool. Spread half of the cheese mixture on it, place the salmon on top, and spread the remaining cheese mixture over it. Roll up the pancake sheet and refrigerate. To serve, cut the roll into approximately 1.5 cm thick slices and arrange on lettuce leaves. Garnish with a sprig of dill. Serve with baguette or toast. Tip: The salmon roll can be prepared the day before. The roll slices better if refrigerated for longer.