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.
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.