Lachsrollen im Crêpeteig

Salmon Rolls in Crêpe Batter

Pane-Bistecca

These salmon rolls in crêpe batter are perfect for parties or as a starter. They are especially perfect for New Year, as they not only look beautiful but also taste great.

I often make them in all kinds of variations, e.g. with Cucumber, in Puff Pastry or in Bread! You also have various options for the filling, in addition to cream cheese, herbed cheese or yoghurt with horseradish, horseradish cream is also great, or simply wasabi or dill!

Prep time

15 min

Cooking time

15 min

Portions

Total time

30 min

Ingredients

For 4 Crêpes, giving you 24 pieces:

2 Eggs
½ tsp Salt
150 g Flour
300 ml Milk
1 Handful Spinach (optional)

Filling:

200 g Cream cheese, or herb cheese
50 g Horseradish cream can be mixed in
Or 50 g Creme Fraiche
1 tbsp Lemon juice
300-400 g smoked Salmon
Salt and Pepper
Dill to taste

Instructions

Step 1

Fry the spinach in a little olive oil until it has collapsed, season with a little salt. Set aside.

Step 2

Mix the ingredients for the crêpe batter together, then add the chopped spinach. Pour a little oil into a frying pan and fry 4 crêpes. Set aside and leave it to cool.

Step 3

Mix the cream cheese with the horseradish or crème fraiche, lemon juice and a little pepper, spread over the 4 crêpes and smooth out. Now place the smoked salmon on top and roll up tightly.

Step 4

Wrap well in cling film and chill for at least 2 hours. To serve, cut into approx. 2.5 cm thick rolls.

Notes

You can serve them as finger food, or place them on salad leaves, or nicely decorated as a starter, especially on festive days, with a star-shaped cheese cookie.