Wednesday, November 23, 2011

Smoked Salmon Rolls

1 egg
1/2 cup milk
85g purpose flour
1 Tbsp butter, softened
1 green onion, chopped
100g smoked salmon
120g cream cheese
chopped chives and/or parsley
salt to taste

First make the crapes. Mix egg, milk, flour, button, salt and green onion. Allow it to rest for a couple of hours in the refrigerator. The dough will be denser than for regular crapes. Make 4 thick crapes. If you have chives and parsley, shop it and mix in with cream cheese. Spread cream cheese over crapes. Cover with smacked salmon. Roll. Cut off the ends. Wrap each roll into the foil and levee in the refrigerator over night. Take out before serving and cut into 6 peaces each.

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