Crepe rolls with salmon Rezept zurück zur RezeptübersichtZutaten für 4 Personen
Zubereitungszeit: 30 Minuten
|1 EL||coconut oil|
|125 ml||whole milk|
|2 TL||horseradish spice oil|
|200 g||smoked salmon|
|200 g||cream cheese|
|2 EL||hazelnut oil roasted|
|100 g||lamb's lettuce|
|40 g||pine nuts or peanuts|
|1 TL||Crema del Borgo Aceto balsamic vinegar|
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.
Download Recipe as PDF