Salmon Spinach Rolls

Ingredients

• 2 Eggs
• 2 pinch salt
• 250 ml milk (3.5% fat)
• 125 g Spelt whole grain flour
• 1 handful mixed herbs (e.g., chives, parsley, dill)
• 200 g Cream cheese
• 80 g Baby Spinach
• pepper from grinder
• 4 tsp butter
• 250 g smoked salmon
• pink pepper for garnish

Instructions

1. 1.

   Whisk the milk with flour and salt until smooth, then stir in the eggs and let the batter rest for about 15 minutes.

2. 2.

   Wash the herbs, shake dry, finely chop. Mix cream cheese with the herbs. Wash the spinach, rinse, spin dry, and roughly chop.

3. 3.

   Bake a total of four thin pancakes: heat 1 tsp butter in a pan, drop a spoonful of batter, sprinkle a quarter of the spinach over it, and cook each side for about 3–4 minutes until golden brown. Use remaining batter and spinach similarly.

4. 4.

   Place each pancake on a sheet of plastic wrap, spread gently with the herb‑cream cheese mixture, season with pepper, and lay smoked salmon on top.

5. 5.

   Using the plastic wrap, roll tightly into salmon rolls and chill in the refrigerator until serving. Just before serving, cut diagonally, remove the wrap, and garnish with pink pepper.