Dill and smoked salmon roulades
- January 2008
- 60g plain flour
- 1 egg, lightly beaten
- 175ml milk
- 30g melted butter, plus extra for cooking
- 2 tbsp finely chopped fresh dill, plus extra sprigs for garnishing
- 250g ricotta
- 300g smoked salmon slices
- 4 tbsp trout caviar (roe)
- Make the crepes. Sift the flour and a pinch of salt into a bowl, gradually whisk in the egg and milk to create a smooth batter. Stir in the butter and half the dill.
- Melt some butter in a small frying pan over a medium heat. Add a ladleful of batter and swirl to thinly coat the base. Cook for 1 minute each side, until golden, then transfer to a plate. Repeat until all the batter is used up. You should get 8 crepes 3. Stir the remaining dill into the ricotta with plenty of black pepper and a little salt. Spread a tablespoon of this mixture evenly over each crepe. Cover with a layer of salmon and roll up tightly. Cut each roll in half, then slice on the diagonal so 1 end is slanted and the other is cut straight across.
- Stand the roulades up on a platter and finish with a little caviar and a dill sprig.
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