Salmon and Cream Cheese Wraps with Salad
8,3 / 10
ready in 1 hr
The salmon in this dish provides high-quality, lean proteins and heart-healthy omega-3 fatty acids.
To make it lower calorie and lower fat, use low fat or light cream cheese instead.
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- For the pancakes
- ⅞ cup milk
- 2 eggs
- ⅔ cup all-purpose flour
- butter (for frying)
- For the filling
- ⅜ cup cream
- 1 cup cream cheese
- 4 Tbsps Horseradish
- 1 ⅔ cups marinated Salmon (cut into thin strips)
- 2 bunches Arugula
- 1.333 cups cherry tomatoes (halved)
How healthy are the main ingredients?Salmoncream cheesetomatoArugulaHorseradishegg
Beat together the milk and the eggs. Stir in the flour and season with salt. Leave to steep for 30 min.
Heat some butter in a pan and bake four pancakes from the batter.
Whip the cream and fold in the cream cheese and the horseradish. Season with salt and ground black pepper.
Spread the horseradish cream onto the pancakes and place the fish on top. Add 1/3 of the rocket and roll up.
Arrange the remaining rocket and the tomatoes on plates. Cut the pancake rolls in diagonal slices and arrange on top of the salad.