Savory Pancake Rolls with Salmon and Spinach
Finger food
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Cook Time
1 h
Servings
4
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Savory Pancake Rolls with Salmon and Spinach is ready in 1 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These savory pancake rolls are a real eye-catcher on any buffet! The combination of tender pancakes, creamy sour cream, spicy horseradish, fresh spinach and juicy wild salmon is simply irresistible. I especially like to make them in the spring when fresh spinach is in season. They are super easy to prepare and can also be prepared well in advance. An absolute favorite recipe for brunch, party or simply as a delicious appetizer. If you like, you can add some lemon juice.
Ingredients (12 ingredients)
-
2 piece Eggs (Gr. M)
-
300 ml Milk
-
2 tbsp Frozen herbs of Provence
-
to taste Salt
-
to taste Pepper
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200 g Wheat flour Type 405
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4 tsp Oil
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250 g Organic sour cream
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2 tsp Horseradish (from the jar)
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400 g Wild salmon
-
50 g Spinach Baby
-
2 Stiel Dill
Preparation (5 steps)
Prepare pancake batter
Add 2 eggs, 300 ml milk, 2 tbsp frozen herbs of Provence, salt and pepper to the mixing bowl and mix for 20 sec./speed 4. Add 200 g wheat flour type 405 and mix for another 10 sec./speed 4. Let the dough rest for 10 minutes.
Bake pancakes
Heat 4 tsp oil in a pan and bake 4 pancakes from the batter. Let the pancakes cool down.
Prepare sour cream-horseradish cream
Place 250 g organic sour cream and 2 tsp horseradish (from the jar) in the mixing bowl, season with salt and pepper and mix for 10 sec./speed 3.
Spread and top the pancakes
Spread the cooled pancakes with the sour cream-horseradish cream. Spread 400 g wild salmon and 50 g spinach baby on the pancakes.
Shape and garnish rolls
Roll up the pancakes and cut into pieces. Wash 2 sprigs of dill, pluck into pieces and garnish the rolls with them.
Finished cooking? Great! 🎉
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Created by
Sophie Walter
1
Rezept
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Fish
- Milk
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