Smoked Salmon Rolls
My dear darling friend Pandy had a lovely shindig at his place to celebrate his birthday. He invited all his nearest and dearest. Hamsley and I were lucky enough to be put in such a category. I offered to bring along a dish as I have far too many recipes that need trying. Pandy did stump me by requesting something savoury rather than sweet. Finding a recipes that was easy to make, easy to transport, looked good, and tasted even better proved to be a challenge in itself.
There were plenty to choose from of course, but I wanted something with a wow factor. I nearly went for sushi as I know Pandy loved the sushi I made once for a picnic; luckily I didn’t has he already had sushi!
I then remembered I had this recipe for salmon rolls, served sushi style. They were easy to make, easy to transport, and I got the “Wooooow!!” when I unveiled my creation.
Smoked Salmon Rolls
2 large eggs
120g plain flour
1/3 cup (80ml) olive oil
Butter, to fry
3-4 tablespoons creme fraiche
Small bunch of chives
200g smoked salmon
2 tablespoons lemon juice
1. Crack eggs in a bowl and pour flour in so it sits in a pile to one side. Gently whisk eggs, and gradually whisk flour in little by little until it’s incorporated. If it gets a little thick, add some milk to loosen. Add remaining milk, 2 tablespoons oil and a good pinch of salt. Stand for at least 1 hour.
2. Heat your largest non-stick frypan (at least 32cm) on medium-high heat and melt a knob of butter (2 teaspoons). Pour in a ladle of batter, swirl pan around, then pour any loose batter back into bowl. You should be left with a thin pancake. Let it cook for a minute or so, flip it for 30 seconds, then slide onto a plate. Repeat until all batter is used. (You’ll need 2 pancakes for the rolls, so keep the rest for breakfast.) Cool.
3. Make a rectangle of double thickness plastic wrap about 40cm x 15cm. Lay 2 crepes on it side by side, overlapping slightly. Spread with a thin layer of creme fraiche, sprinkle with chives, (reserving some for garnish) season well with pepper and layer smoked salmon over the top.
4. Use the plastic wrap on one of the long sides of the rectangle to roll the crepes up tightly like a Swiss roll, pulling the wrap away as you roll. Re-wrap in plastic wrap and leave for at least half an hour in the fridge to firm up before slicing into 2-3cm lengths and serving with a dip made from lemon juice, the rest of the oil, salt and pepper. Sprinkle with extra chives.
Makes about 30.