Salmon Pancakes

Ingredients

• 200 ml milk
• 100 g flour
• 1 pinch salt
• 2 Eggs
• 2 tbsp butter
• 100 g cream cheese
• 1 tbsp heavy cream
• 1 tsp horseradish (jar)
• pepper (ground)
• 2 tbsp chopped parsley
• 200 g smoked salmon

Instructions

1. 1.

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

2. 2.

   For the filling whisk the cream cheese with the heavy cream, lemon juice, and horseradish until smooth, season with pepper, and fold in the parsley.

3. 3.

   Lay each pancake with smoked salmon, spread the cream mixture on top, roll up, and chill for about 30 minutes before serving.

4. 4.

   Cut alternately straight and diagonally to create small rolls that can be stacked.

5. 5.

   Arrange as desired with various starters and serve.