Smoked Salmon Rolls

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Smoked Salmon Rolls

Course Appetizer
Cuisine American
Keyword Salmon, smoked salmon

Equipment

  • 1 Crepe Pan
  • 1 Cling Film
  • 1 Large Bowl

Ingredients

  • 2 Eggs
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper — fresh ground
  • 2 tbsp Milk
  • 1 1/2 tbsp Butter
  • 1 Lemon –zested and juiced
  • 1 1/4 cup Soft Goat Cheese — Madam Loik or St Moret
  • 5 slices Smoked Salmon
  • 1 bunch Chives — chopped

Instructions

  • Beat eggs in a large bowl until frothy. Add salt, pepper, and milk.
  • Melt butter in a crepe pan on medium-low. Add egg mixture and spread thin throughout the entire pan as you would to make a crepe to make an omelette.
  • Mix lemon zest and juice with the cheese and 1/2 the chives with a fork.
  • Remove omelette to a clean work surface lined with cling film. Cover omelette with smoked salmon slices. Gently cover the salmon with cheese mixture.
  • Roll crepe up gently and cover with original cling film.
  • Refrigerate until hardened, approximately 1 hour.
  • Cut into 1.5cm (or .6 inches) and sprinkle with remaining chives.