Rolladky
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Pancake batter roulades filled with cream cheese and salmon.
Ingredients:
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.
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