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.
1
We make pancake batter: mix eggs, milk, sugar, salt, vegetable oil, and flour. It results in a liquid batter. We bake thin pancakes.
- 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.
- Cream cheese: 200 g
- Atlantic 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.
