Name: Salmon and cream cheese wraps with salad
Total time: 1 h
Yield: 4
Ingredients: 0.875 cups milk; 2 eggs; 0.667 cups All purpose flour; butter for frying; 0.375 cups cream; 1 cup cream cheese; 4 tablespoons Horseradish; 1.667 cups marinated Salmon cut into thin strips; 2 bunches Arugula; 1.333 cups cherry tomatoes halved

Salmon and cream cheese wraps with salad

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Calories:	693 kcal
Difficulty:	easy
Preparation:	30 min
Ready in:	60 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	693 kcal	(35%)
Protein	45 g	(90%)
Fat	43 g	(54%)
Carbohydrates	30 g	(12%)
Added Sugar	0 g	(0%)
Roughage	3 g	(10%)
Vitamin A	438.63 µg	(55%)
Vitamin D	2.05 µg	(41%)
Vitamin E	3.53 mg	(29%)
Vitamin B1	0.6 mg	(55%)
Vitamin B2	1.18 mg	(84%)
Niacin	22.51 mg	(141%)
Vitamin B6	1.45 mg	(104%)
Folate	115.12 µg	(58%)
Pantothenic Acid	3.34 mg	(56%)
Biotin	10.53 µg	(21%)
Vitamin B12	5.07 µg	(203%)
Vitamin C	6.5 mg	(8%)
Potassium	1256.24 mg	(63%)
Calcium	201.26 mg	(25%)
Magnesium	89.25 mg	(24%)
Iron	2.85 mg	(20%)
Iodine	45.65 µg	(30%)
Zinc	2.36 mg	(24%)
Saturates	20 g
Cholesterol	267.98 mg

Recipe author: EAT SMARTER

Ingredients

For servings

For the pancakes

⅞ cups	milk
2	eggs
⅔ cups	All purpose flour
	butter for frying

For the filling

⅜ cups	cream
1 cup	cream cheese
4 tablespoons	Horseradish
1 ⅔ cups	marinated Salmon cut into thin strips
2 bunches	Arugula
1 ⅓ cups	cherry tomatoes halved

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Salmon and Cream Cheese Wraps

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10 min.

720 kcal

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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