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Crepe rolls with salmon Rezept zurück zur Rezeptübersicht

Crepe rolls with salmon Zutaten für 4 Personen

Zubereitungszeit: 30 Minuten

Schwierigkeit: normal


1 ELcoconut oil
125 mlwhole milk
65 gflour
1 egg
2 TLhorseradish spice oil
200 gsmoked salmon
200 gcream cheese
1 Bunddill
2 ELhazelnut oil roasted
100 glamb's lettuce
40 gpine nuts or peanuts
1 TLCrema 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.

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