Rolladky

Last Updated on July 24, 2024

Pancake batter roulades filled with cream cheese and salmon.

Ingredients:

For the batter: 130 ml milk 1 tbsp oil 50 g smooth flour 2 pcs rolls For filling: 1 tbsp chopped horseradish 200 gsliced smoked salmon 200 g of cottage cheese 100 g of heavy cream 1 piece of dill cayenne pepper salt

Procedure:

1. Mix the flour, milk, egg and oil, let it rest for about 30 minutes, then fry the batter into 4 thin pancakes on a non-stick pan and let them cool
2. Mix the cottage cheese with the cream, season with finely grated horseradish, chopped dill, cayenne pepper and salt
4. Spread each pancake with cottage cheese cream, top with salmon slices and layer the remaining cream again, then roll up the pancakes, wrap each one separately in foil and chill in the fridge for about 1 hour
5. Before serving, cut into slices about 1.5 cm thick.