Pancake Roulades with Smoked Salmon recipe

Ingredientsfor

For the pancake batter: 250 grams Pastry flour; 2 eggs; 500 milliliters milk; salt

For the cream: 1 Tbsp Horseradish cream; 200 grams Crème fraiche; freshly ground peppers; Lime juice

For the filling: 350 grams Smoked salmon; 150 grams fresh, baby Spinach; 2 organic Limes (cut into wedges)

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Preparation

For the pancakes, mix the flour with the eggs and milk until smooth and season with a pinch of salt. Let the dough rest for 20 minutes. In a pan, melt some butter and ladle in pancake batter. Tilt the pan to coat evenly and fry until golden brown. Remove, drain on paper towels and set aside to cool. Repeat with the remaining dough.

For the cream, mix the horseradish with crème fraîche and season with salt, pepper and a squeeze of lime juice.

For the filling, rinse the spinach, trim and spin dry. Spread the pancakes thinly with horseradish cream and cover with smoked salmon and some spinach leaves. Roll up and press the edges firmly. Slice into 3-4 cm (approximately 1 inch) wide pieces and serve on decorative cocktail spoons with a wedge of lime.

Calorie	670 cal.	(32 %)
Protein	35 g	(36 %)
Fat	33 g	(28 %)
Carbohydrates	56 g	(37 %)
Sugar added	0 g	(0 %)
Roughage	2.7 g	(9 %)

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Ingredients

Pancake Roulades with Smoked Salmon