Salmon Pancake Rolls

Ingredients

• Pancake batter
• 100 ml milk
• 100 g flour
• 3 eggs
• 1 pinch salt
• butter (for frying)
• 300 g smoked salmon
• 1 bunch chives
• 150 g crème fraîche (or light cream)
• 1 tbsp horseradish (jarred)
• Splash of lemon juice
• Salt
• Pepper (from the grinder)

Instructions

1. 1.

   Whisk flour and milk until smooth. Fold in eggs and a pinch of salt, then let rest for 10 minutes. Fry six golden pancakes one by one in hot butter; set aside to cool.

2. 2.

   Briefly blanch 12 chive stems in boiling water, shock them in ice water, and drain. Cut the remaining chives into ribbons. Mix crème fraîche with horseradish until smooth, season with lemon juice, a little salt (watch for salmon’s saltiness), and pepper. Spread half of the cream mixture on each pancake, top with salmon slices, then spread the rest over the salmon. Roll up, cut in halves, and tie each half with a chive ribbon. Serve three halves per portion.