Salmon rolls

Ingredients for 4 servings:

• 2 eggs
• 150 g flour
• 1 ½ dl milk
• 200 g herb cream cheese
• 1 tbsp horseradish
• 200 g smoked salmon
• 1 handful of fresh herbs, e.g. parsley and chives
• salt and pepper
• nutmeg
• curry powder
• a little butter, for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

For the batter, beat the eggs until fluffy, add the flour and milk. The amount of milk required can vary slightly depending on the size of the eggs. The batter should be very thick. It’s best to start with a little milk and then add it while stirring until the desired consistency is reached. Season the batter with salt, pepper, and a little nutmeg and curry powder. Add the fresh herbs. If you like it lighter, you can also add a pinch of baking powder. Fry the batter in batches with a little butter until you have pancakes. Mix the herb cream cheese and horseradish cream together and spread it on the pancakes. Top with salmon and roll up. Cut the roulades into strips and serve with toothpicks or cocktail sticks. The rolls are easiest to transport when they are not yet cut into strips. Serving suggestion: Fan the rolls out slightly on a pretty plate or on a cake stand and garnish with fresh herbs. Then provide toothpicks or cocktail sticks to keep your guests’ fingers clean. The salmon rolls are also a real highlight for brunch.