Name: Smoked salmon rolls
Total time: 25 min
Yield: 1
Ingredients: 120 g plain flour; 180 ml milk; 8 tablespoons olive oil; sea salt; freshly ground black pepper; butter for frying; 150 ml crème fraîche; 1 small bunch fresh chives; 200 g smoked salmon from sustainable sources, ask your fishmonger; 2 tablespoons lemon juice; 2 large free-range eggs

Smoked salmon rolls

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Total Time:
25 minutes

Delicious salmon roll appetizers, perfect for entertaining; serve with tangy vinaigrette dip.

Ingredients:

120 g plain flour
180 ml milk
8 tablespoons olive oil
sea salt
freshly ground black pepper
butter for frying
150 ml crème fraîche
1 small bunch fresh chives
200 g smoked salmon from sustainable sources, ask your fishmonger
2 tablespoons lemon juice
2 large free-range eggs

Instructions:

In a mixing bowl, crack the eggs and add the flour to one side. Whisk the eggs, gradually incorporating the flour. Add milk, oil, and salt. Let the batter rest for at least an hour. Heat a non-stick pan with butter, pour in a ladleful of batter, cook until golden on both sides. Repeat with the remaining batter. Cool the pancakes. Lay two pancakes slightly overlapping on double thickness cling film. Spread with crème fraîche, chives, pepper, and smoked salmon. Roll tightly like a Swiss roll, wrap in cling film, and chill for at least 30 minutes. Slice and serve with a dip of oil, lemon juice, salt, and pepper, sprinkled with chives.

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