What a lovely time of year for cooking exciting new dishes to share with others! These salmon rolls are sure to impress too! We love to hear from friends making our recipes so please share and/or tag us on your favorite social media site! If you come up with helpful tips, we want to hear those too! Let’s finish 2018 with friends, family, love & laughter… and great food of course!
(For 8 servings)
Prep time: 40 min
Cannot be frozen
5 oz | 1 cup all-purpose flour
2 medium eggs
9 fl oz | 1 cup milk
1/2 tsp salt
2 tbsp butter, melted
2 – 3 tbsp canola oil, for frying
9 oz | 1 cup low-fat cream cheese, softened
9 oz | 1 cup ricotta cheese
1 small bunch dill, finely chopped, plus extra
2 – 3 tbsp hot water, plus extra as needed
10 oz | 1 3/4 cups smoked salmon slices
1/2 lemon, juiced
1 Blend together flour, eggs, milk, salt, butter and dill in a food processor until smooth. Pour into a jug.
2 Heat a little oil in a non-stick frying or crepe pan set over a medium heat until hot. Add a small ladle of batter to the pan and tilt with a circular motion so that the batter coats the surface evenly.
3 Cook for 1-2 minutes until golden underneath. Flip and cook for a further minute or so. Remove to a plate and repeat the process using a little more oil for each crepe.
4 Beat cream cheese and ricotta cheese with dill and 2-3 tbsp hot water in a bowl until creamy and spreadable, adding more water as needed. Season to taste with salt.
5 Spread over cooked pancakes and top with smoked salmon slices. Drizzle with lemon juice. Roll up into cigar-shapes and cut into bite-size pieces. Serve with a dill garnish.
protein (g): 17
carbs (g): 16
fat (g): 19
fiber (g): 1