Pancake rolls with cream cheese, salmon and avocado

8 servings

30 minutes

Pancake rolls with cream cheese, salmon, and avocado are an exquisite combination of delicate flavors that captivate gourmets. Pancakes made from a classic recipe serve as a soft base for the filling of cream cheese, noble salmon, and refreshing avocado. A light note of fresh cucumber and aromatic dill complement the flavor palette, creating a perfect balance. This recipe was born from the desire to combine traditional European pancakes with the sophistication of seafood. It is perfect for a festive dinner or an elegant breakfast. Each roll is a harmony of textures: the airiness of the pancake, the tenderness of the cheese, and the firm density of the fish. They can be served as a cold appetizer garnished with greens and a light sauce. A refined yet simple dish that enchants from the first bite.

Energy value per serving

• Calories: 341
• Proteins: 14.7g
• Fats: 24.2g
• Carbohydrates: 21.5g

Ingredients

• Milk: 1 l
• Chicken egg: 2 pc
• Salt: pinch
• Sugar: pinch
• Vegetable oil: 3 tbsp
• Soda: 0.5 tsp
• Salmon: 200 g
• Cream cheese: 200 g
• Avocado: 1 pc
• Dill: to taste
• Wheat flour: 1 glass
• Cucumbers: 1 pc

Cooking steps

1. We make pancake batter: mix eggs, milk, sugar, salt, vegetable oil, and flour. It results in a liquid batter. We bake thin pancakes.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Milk: 1 l
   • Sugar:  pinch
   • Salt:  pinch
   • Vegetable oil: 3 tablespoons
   • Wheat flour: 1 glass

2. Spread soft cheese on the cooled pancake. Place flat-sliced fish on the greased pancake, then add a strip of avocado and cucumber parallel to the fish, and sprinkle with greens.

   Required ingredients:

   • Cream cheese: 200 g
   • Salmon: 200 g
   • Avocado: 1 piece
   • Cucumbers: 1 piece
   • Dill:  to taste

3. We roll the pancake into a roll, wait for the edges to stick and soak. Then we cut the rolls into strips.