Herbed Salmon Roll-ups
- For the pancakes
- 250 milliliters milk
- 125 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 3 tablespoons freshly chopped Fresh herbs (chives, dill and parsley)
- 2 tablespoons butter
For the pancakes: Combine milk, flour and a pinch of salt. Stir until smooth and add eggs and herbs. Let batter rest for about 15 minutes.
Heat butter in a pan and cook 4 thin pancakes, allowing each side to cook to golden brown. Allow to cool
For the filling: Combine cream cheese, quark, cream, lemon juice and horseradish. Season with salt and pepper and mix in chopped chives.
Spread mixture onto each pancake and top with smoked salmon. Roll up and chill for at least 30 minutes.
Cut each pancake into 3-4 pieces and serve sprinkled with pink pepper.