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Herb crêpes

with pickled salmon

Herb crêpes

with pickled salmon

Duration
approx. 60 min.
Effort
easy

Ingredients for 4 people

  • For the pickled salmon:
  • 600 gCoarse sea salt
  • 300 gSugar
  • 600 gsalmon fillets
  • For the crêpe batter:
  •  Dill
  •  Parsley
  • 2Eggs
  • 3 TbspFlour
  • 200 mlMilk
  • 1 PinchSalt
  •  Butter for backing
  • For the filling:
  • 125 gCrème fraîche
  • 4 TspMedium Hot Mustard
  • 200 gRocket salad
  • For serving:
  •  Wooden skewers
  •  A few leaves if mixed lettuce
  • 200 gKühne Roasted Paprika
  • 25 mlKühne Aceto Balsamico di Modena I.G.P.
  • 1 PinchSalt

Nutritional information

Approx. 494 kcal (2067 kJ) / 27 g protein / 30 g fat / 19 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Kräutercrêpes mit gebeiztem Lachs

1. For the salmon, mix the salt and sugar. Place the salmon fillet with the skin side up in the half of the mixture, spread the remaining mixture on top. Place a bowl filled with water on top and let pickle 1–2 days in the refrigerator.

2. For the crêpes, wash the dill and parsley, then shake dry and finely chop. Purée with eggs, flour, milk and salt into a smooth mixture. Briefly bake 6 thin crêpes from the batter in some hot butter on both sides in succession, allow to cool.

3. Cut the salmon into thin slices. Place the salmon slices on the crêpes. Spread with some crème fraîche and mustard. Remove the stems from the rocket salad, cut or pluck apart into pieces place on the crêpes and roll them together. To make them hold better, spread a little mustard on the edge. Skew with wooden skewers and cut in half.

4. To serve, wash the salad and pat dry. Drain the roasted peppers and cut into strips. Spread both on plates and drizzle them with a little balsamic vinegar and salt. Arrange the crêpes on the plates.

1. For the salmon, mix the salt and sugar. Place the salmon fillet with the skin side up in the half of the mixture, spread the remaining mixture on top. Place a bowl filled with water on top and let pickle 1–2 days in the refrigerator.

2. For the crêpes, wash the dill and parsley, then shake dry and finely chop. Purée with eggs, flour, milk and salt into a smooth mixture. Briefly bake 6 thin crêpes from the batter in some hot butter on both sides in succession, allow to cool.

3. Cut the salmon into thin slices. Place the salmon slices on the crêpes. Spread with some crème fraîche and mustard. Remove the stems from the rocket salad, cut or pluck apart into pieces place on the crêpes and roll them together. To make them hold better, spread a little mustard on the edge. Skew with wooden skewers and cut in half.

4. To serve, wash the salad and pat dry. Drain the roasted peppers and cut into strips. Spread both on plates and drizzle them with a little balsamic vinegar and salt. Arrange the crêpes on the plates.