Crepe Sushi with Salmon

Ingredients

• 200 ml milk
• 100 g flour
• 1 pinch salt
• 2 Eggs
• 2 tbsp butter
• 300 g fresh raw salmon fillet
• 100 g cream cheese
• 100 g quark
• 2 Tbsp whipping cream
• 1 splash Lemon juice
• 1 tsp horseradish (jar)
• Salt
• pepper (ground)
• 4 nori sheets
• 1 handful daikon radish greens
• edible flowers (for garnish)

Instructions

1. 1.

   Whisk the milk with flour and salt until smooth, then fold in the eggs and let the batter rest for about 15 minutes. Cook four thin pancakes one at a time in not-too-hot butter until golden yellow, then cool.

2. 2.

   Slice the salmon into thin strips and keep chilled until needed. Mix cream cheese with quark, whipping cream, lemon juice and horseradish until smooth; season with salt and pepper.

3. 3.

   Place a nori sheet on each pancake, trim excess edges. Spread some of the cream cheese mixture over the nori, top with salmon slices, sprinkle radish greens in the center, roll tightly, and chill for about 30 minutes before serving.

4. 4.

   Cut each roll into 5-6 pieces and serve garnished with remaining radish greens and edible flowers.