Photo: Caroline Attwood
Smoked salmon rolls
12 ingredients
30
openrecipes
These are a kind of sushi-style take on a classic combination of smoked salmon and crème fraîche inside a pancake. You can make them up the day before, keep them in the fridge wrapped in cling film, then slice them up at the last minute. They look great if you serve them up-ended, like sushi-rolls, on a rectangular or square plate with the dip in a little bowl. You could use mustard mayo or even horseradish sauce instead of the vinaigrette dip if you like.
Estimated Nutrition (whole recipe, rough)
1130
Calories
48g
Protein
53g
Fat
113g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Smoked Salmon | 100g cooked | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large free-range eggs
- 120 g plain flour
- 180 ml milk
- 8 tablespoons olive oil
- sea salt
- freshly ground black pepper
- butter, for frying
- 150 ml crème fraîche
- 1 small bunch fresh chives
- 200 g smoked salmon, from
- , ask your fishmonger
- 2 tablespoons lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes