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Smoked Salmon Rolls

smoked salmon rolls



120g plain flour

180ml milk

8 T olive oil

Sea salt

Freshly ground black pepper

Butter, for frying

150ml crème fraîche

1 small bunch fresh chives

200g smoked salmon, sliced

2 T lemon juice

2 large eggs



  1. Crack the eggs in a mixing bowl, then add the flour to the bowl so it sits in a pile to one side of the eggs. Gently start mixing the eggs with a whisk, then gradually whisk the flour in, little by little, until it is all incorporated. If it gets a bit thick, add some of the milk to loosen it up. Once all the flour is mixed in, add the rest of the milk, 2 tablespoons of oil and a good pinch of salt. Leave for at least an hour before using.
  2. Heat a large non-stick frying pan and melt a knob of butter in it. Pour in a ladleful of batter, swirl the pan around, then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan. Let it cook for a minute or so, flip it over for 30 seconds and then slide it out on to a plate. Repeat until all your batter is used. It should make about five, and you only need two for this recipe. Let the pancakes cool.
  3. Make a rectangle of double thickness cling film about 40cm x 15cm and lay two pancakes on it, side by side, slightly overlapping. Spread them with a thin layer of crème fraîche, lay most of the chives on top, season well with pepper and place a layer of smoked salmon over the top. Use the cling film on one of the long sides of the rectangle to roll the pancakes up tightly like a Swiss roll. Re-wrap in cling film and leave for at least half an hour in the fridge to firm up before slicing into inch lengths and serving with a dip made from the rest of the oil, the lemon juice and salt and pepper. Sprinkle with the remaining chives before serving.


Serves 30 as a canape.

Recipe adapted from


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