Smoked Salmon Pancake Rolls

Ingredients

• 400 g smoked salmon
• 1 avocado (ripe)
• 8 Cherry tomatoes
• 1 lemon
• 1 small bowl garden cress
• 1 red chili pepper
• 0.5 small iceberg lettuce
• Salt
• Pepper
• 200 g Flour
• 300 ml milk
• 2 Eggs
• 1 tsp turmeric
• Salt
• Pepper
• oil for frying
• 0.5 bunch red basil

Instructions

1. 1.

   Whisk the ingredients for the crepe batter into a smooth dough, let it rest for 20 minutes and bake four nice crepes in a non-stick pan; set aside. Clean, rinse, and dry the iceberg lettuce. Quarter the cherry tomatoes and season them. Wash the chili pepper, cut lengthwise, deseed, remove the white membrane, and finely dice it. Halve the avocado, remove the seed, and scoop out the flesh.

2. 2.

   Mix the avocado flesh, cherry tomatoes, pepper, and lemon juice with a fork and taste. Spread the avocado mixture on each crepe, layer smoked salmon and iceberg lettuce on top, sprinkle garden cress over everything, and gently roll up. Slice the filled crepes diagonally with a sharp knife and serve garnished with basil.