Smoked Salmon Rolls
Ingredients
Pancake Batter
Filling
Irish Yogurts Clonakilty Half Fat Crème Fraîche
8oz/ 225g Plain Flour
Pinch of Salt
2 Large Eggs
1-2 Dessert Spoons of Chopped Parsley
16 floz/ 450ml Milk
Grated Zest of 1 Lemon
3 Tbsp of Irish Yogurts Clonakilty Half Fat Crème Fraîche
1 tbsp Chopped Parsley
Grated Zest of 1 Lemon
Cracked Black Pepper
Approx 12 Slices of Smoked Salmon
Method
For the Filling
- Assembly
- In a large mixing bowl sieve the flour and the salt together
- Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved
- Add in the grated lemon zest and the chopped parsley at this stage also. Mix thoroughly until combined and then transfer into the fridge to rest until required
- Meanwhile heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter
- Allow to cook for about a moment or two on either side until they are nice and golden brown
- Store the pancakes between discs of parchment paper and if necessary refrigerate until required
- Mix the crème fraiche, parsley, lemon juice and cracked black pepper together and store in a bowl.
- Thinly slice (or buy pre sliced) smoked salmon
- Lay the pancakes out flat on a chopping board. Spread with some of the lemon scented crème fraîche and then arrange some smoked salmon on top
- Roll up very tightly and cut with a sharp knife into rounds, discarding the end slices. The rounds should be approximately 1 inch wide
- Arrange onto a large serving platter. Serve immediately or transfer to the fridge
