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  /  Food   /  Smoked Salmon Rolls

Smoked Salmon Rolls

By Irish Yogurts Clonakilty 

Smoked Salmon Rolls By Irish Yogurts Clonakilty
    For the Pancakes
  • 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
  • For the Filling
  • 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
  • Assembly
  • 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
    Pancake Batter
  • 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
  • Filling
  • 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
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