Ingredients:
1/3 cup flour ( 50gr)
5 fluid ounces milk ( 150ml)
2 eggs
1 tablespoon oil
salt, to taste
11 ounces cream cheese with herbs ( 300gr)
1 ounce horseradish cream ( 30gr)
3 1/2 ounces creme fraiche ( if you can’t find any, sour cream should work)
salt, to taste
pepper, to taste
3 tablespoons fresh dill, chopped
7 ounces smoked salmon, sliced thinly ( 200gr)
Directions:
Mix the milk, eggs, flour, oil and a pinch of salt to make a runny dough (just like European style pancakes).
Set aside and allow to rest for about 30 minutes.
Cover a large oven tray with baking paper (the kind that comes with your oven and has a slightly raised edge).
Carefully pour the dough into the middle and spread thinly to form a rectangle.
Bake for about 13 minutes until the edges start to come away from the tray.
Allow to cool on the tray.
Mix the cream cheese, horseradish and Creme Fraiche until smooth and creamy.
Season with dill, salt and pepper to taste.
Spread half of the mix onto the cold baked dough, cover with a layer of smoked salmon and then spread the rest of the cheese mix on top.
Carefully roll the whole thing up, starting with the long end, to form a roulade. The baking paper should help you to do this.
Cover with cling film and chill well. It’s best to leave it in the fridge overnight, before cutting it into 3/4 inch thick slices using a very sharp knife.
Servings: 12
Time preparation: 15 min.
Time total: 45 min.