Salmon and cream cheese wraps with salad 

Salmon and cream cheese wraps with salad
693 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:60 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories693 kcal(35%)
Protein45 g(90%)
Fat43 g(54%)
Carbohydrates30 g(12%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER

Ingredients

For servings

For the pancakes
⅞ cupsmilk
2eggs
⅔ cupsAll purpose flour
butter for frying
For the filling
⅜ cupscream
1 cupcream cheese
4 tablespoonsHorseradish
1 ⅔ cupsmarinated Salmon cut into thin strips
2 bunchesArugula
1 ⅓ cupscherry tomatoes halved

Directions

1 Beat together the milk and the eggs. Stir in the flour and season with salt. Leave to steep for 30 min.
2 Heat some butter in a pan and bake four pancakes from the batter.
3 Whip the cream and fold in the cream cheese and the horseradish. Season with salt and ground black pepper.
4 Spread the horseradish cream onto the pancakes and place the fish on top. Add 1/3 of the rocket and roll up.
5 Arrange the remaining rocket and the tomatoes on plates. Cut the pancake rolls in diagonal slices and arrange on top of the salad.
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