Crepe rolls with salmon Rezept zurück zur Rezeptübersicht
Zutaten für 4 PersonenZubereitungszeit: 30 Minuten
Schwierigkeit: normal
Zutaten
| 1 EL | coconut oil |
| 125 ml | whole milk |
| 65 g | flour |
| 1 | egg |
| 2 TL | horseradish spice oil |
| 200 g | smoked salmon |
| 200 g | cream cheese |
| 1 Bund | dill |
| 2 EL | hazelnut oil roasted |
| 100 g | lamb's lettuce |
| 40 g | pine nuts or peanuts |
| salt | |
| pepper | |
| 1 TL | Crema del Borgo Aceto balsamic vinegar |
Zubereitung
Place milk, flour, egg and a pinch of salt in a bowl and knead into a smooth dough. Heat one tablespoon coconut oil in a pan and bake thin crepes (recipe for 6 to 8 pancakes). Pile the ready crepes on a plate and allow to cool.
Finely chop the dill and mix in a bowl with cream cheese. Season to taste with horseradish spice oil and salt and pepper. Spread the cheese mix over the crepes (around half a centimeter thick). Place the salmon on one side and roll the crepes. Cut into 3 to 4 cm thick slices with a sharp knife. Drape on a plate and drizzle over with a few drops Aceto Balsamico vinegar.
Wash lamb's lettuce and serve next to the crepe rolls. Toast the nuts in a pan without oil and sprinkle over the salad. Drizzle over with roasted hazelnut oil.
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