Swedish pancake rolls

Ingredients for 4 servings:

• 175 g flour
• ½ tsp salt
• 125 ml buttermilk
• ⅛ liter mineral water, classic
• 3 m.-sized eggs
• 40 g clarified butter for frying
• 400 g salmon fillet(s), thinly sliced
• 2 ½ lime(s), the juice
• 3 tbsp walnut oil
• 1 tsp maple syrup
• some salt and pepper, white
• 150 g arugula
• 250 g cherry tomatoes
• 200 g cream cheese, natural
• some mineral water, classic

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Whisk the flour with salt, buttermilk, and mineral water until smooth. Gradually add the eggs, whisking well, and let the batter rest for 20 minutes. In the meantime, make a marinade with lime juice, walnut oil, maple syrup, pepper, and salt. Marinate the salmon slices in half of the marinade for about 30 minutes. Wash and halve the cherry tomatoes. Wash the arugula, arrange on the plates (reserve a little for the filling), and spread the cherry tomatoes on top, then drizzle with the rest of the marinade. Heat the clarified butter in batches in a non-stick pan and cook 4 thin pancakes. Keep them warm. Whisk the cream cheese with a little mineral water until creamy and spread it over the pancakes. Then place the salmon and some arugula on top and roll up tightly. Cut diagonally into 4 cm pieces and place on top of the arugula.