Crepe rolls with salmon Recipe

Name: Crepe rolls with salmon
Prep time: 30 min
Total time: 30 min
Ingredients: 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 lambs lettuce; 40 g pine nuts or peanuts; salt; pepper; 1 TL Crema del Borgo Aceto balsamic vinegar

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Ingredients for 4 people

Preparation time: 30 minutes

Difficulty: normal

Ingredients

Quantity	Ingredient
1 EL	coconut oil
125 ml	whole milk
65 g	flour
1	egg
2 TL	h or seradish spice oil
200 g	smoked salmon
200 g	cream cheese
1 Bund	dill
2 EL	hazelnut oil roasted
100 g	lambs lettuce
40 g	pine nuts or peanuts
	salt
	pepper
1 TL	Crema del B or go Aceto balsamic vinegar

Preparation
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.\r\nFinely 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.\r\nWash lambs 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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