Salmon and Asparagus Roll Ups
Ingredients
- For the hollandaise
- 125 grams butter
- 2 egg yolks
- 1 Tbsp lemon juice
- salt
- white, freshly ground peppers
- scallions (for garnish)
- For the pancakes
- 150 grams Pastry flour
- 1 Tbsp freshly chopped Tarragon
- 250 milliliters milk
- 1 egg
- 1 pinch salt
- butter (for frying)
- For the filling
- 4 Tbsps Crème fraiche
- 1 Tbsp lemon juice
- 200 grams Smoked salmon
Preparation steps
For the asparagus: Peel asparagus and trim off woody ends. Boil water, salt, sugar, and asparagus for approximately 15 minutes . Drain, reserve some cooking water, and let cool.
For the hollandaise: Melt butter and skim off foam. Add egg yolks and 3 tablespoons asparagus broth in a metal bowl and beat until creamy over a hot water bath. Remove from hot water bath and slowly whisk in melted butter. Season with lemon juice, salt and pepper.
Preheat the oven to 200°C (approximately 390°F).
For the pancakes: Combine flour, tarragon and milk. Stir in egg and season with salt. Add more milk, if needed, to form a thin pancake batter. Heat some butter in a pan and fry 4 pancakes.
For the filling: Combine creme fraiche and lemon juice and spread on pancakes. Top with smoked salmon and asparagus and roll. Place the rolls in an ovenproof pan and pour over sauce. Bake until golden brown, about 10-15 minutes. Remove from oven and serve garnished with chives.
