Salmon Roulade – Russian Style

Make a pancake batter with cow’s milk, flour, eggs, 1 pinch of salt and oil and let it rest for 30 minutes.

In the meantime, mix frisca cheese with sour cream until smooth, add horseradish, season with salt and pepper. Rinse dill, shake out, pluck dry with kitchen towel and finely chop half the amount. Leave the other half amount for garnish. Chop the cress above the seeds and stir into the mixture with the dill.

Grease the baking tray and line it with baking parchment. Spread the batter on it, bake at 180 to 200 degrees Celsius for about 10 to 1500 cmin.

Turn the baked pancake sheet out onto the countertop, peel off the parchment paper. Spread half of the cream cheese mixture evenly on the pancake, spread the salmon slices on top, spread the remaining amount over the salmon.

Roll up the pancake tightly, let it cool in the ice box for min. 1/2 hour. Next, using a sharp kitchen knife, cut into 1 cm thick slices. Offer the salmon roulade on lettuce leaves, sprinkle with the dill sprig.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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