Salmon Pancake Rolls
Healthy, because
Even smarter
Nutritional values
Smoked salmon is a good supplier of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). The positive effect of omega-3 fatty acids on heart health is beyond question. DHA can also push our grey cells: they are components of membranes, especially of nerve cells, which in turn are often branched via communication interfaces (synapses). Thus the omega-3 fatty acid promotes our brain networking; thinking, learning and remembering are improved.
Instead of parsley, you can also decorate the salmon pancake rolls with dill. The essential oils from the kitchen herb can make heavy foods more digestible and reduce stomach aches and flatulence.
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pancakes
- 200 milliliters milk
- 100 grams Pastry flour
- 1 pinch salt
- 2 eggs
- 2 Tbsps butter
- For the filling
- 200 grams cream cheese
- 100 grams Quark
- 2 Tbsps Whipped cream
- 1 splash lemon juice
- 1 tsp Horseradish (from a jar)
- freshly ground peppers
- 200 grams Smoked salmon
Preparation steps
For the pancakes, mix milk with flour and salt in a bowl until smooth, then stir in eggs and let batter rest for about 15 minutes. Melt butter in a pan and then successively cook the batter into 4 thin pancakes until golden brown. Remove from the pan and allow to cool.
For the filling, mix cream cheese in a bowl with quark, heavy cream, lemon juice and horseradish until smooth and season with pepper.
Spread each pancake with cream cheese mixture and top with smoked salmon. Then roll up each pancake around the filling. Place pancakes on a serving plate, cover and let chill in the refrigerator for 30 minutes.
Remove ends from each roll, cut pancake rolls into thirds and serve in small glasses.
