Salmon and Asparagus Roll Ups

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Salmon and Asparagus Roll Ups
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
4
For the asparagus
8 sticks
½ teaspoon
1 pinch
For the hollandaise
125 grams
2
1 tablespoon
white, freshly ground Pepper
Chopped green onion (for garnish)
For the pancakes
150 grams
1 tablespoon
freshly chopped Tarragon
250 milliliters
1
1 pinch
Butter (for frying)
For the filling
4 tablespoons
1 tablespoon
200 grams

Preparation steps

1.

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.

2.

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.

3.

Preheat the oven to 200°C (approximately 390°F). 

4.

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.

5.

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.