Pancake rolls with salmon and ham
WHAT YOU WILL NEED
From ingredients
7 products
SIMPLE PROCESS
Step by step recipe
The secret to this recipe is the pancake batter. It must be elastic and thin to roll without cracking. Whisk eggs with mayonnaise and melted butter until smooth. Always cool pancakes completely before adding the cream cheese – otherwise it will melt. Let the rolls chill in the fridge for at least 1 hour to hold their shape when slicing. Use a sharp knife for clean cuts.
Make the Batter
In a bowl, combine 4 large eggs (220 g / about 7.8 oz), 50 g (1.8 oz) melted butter, 60 g (2.1 oz) mayonnaise, and 2 g (½ tsp) salt. Whisk with a mixer or hand whisk until smooth and homogenous.
Cook Thin Pancakes
Heat a non-stick skillet over medium heat, lightly grease with oil. Pour a ladleful of batter, spreading thinly. Cook 1–2 minutes per side until golden. Transfer pancakes to a wire rack to cool completely.
Prepare the Filling
Slice smoked trout (100 g / 3.5 oz) and ham (100 g / 3.5 oz) into thin, long strips. Let cream cheese (100 g / 3.5 oz) soften at room temperature for easy spreading.
Spread Cream Cheese on Pancakes
On each fully cooled pancake, spread a thin layer of cream cheese, leaving a 1–2 cm border. Distribute evenly.
Add Filling and Roll
Place strips of trout or ham (or a mix) on the cheese-covered pancake. Tightly roll from one edge to form a log.
Add Filling and Roll, then Slice and Serve
Place strips of trout or ham (or a mix) on the cheese-covered pancake. Tightly roll from one edge to form a log. Remove rolls, unwrap. Using a sharp knife, slice into 2–3 cm thick pieces. Secure each piece with a toothpick and arrange on a platter. Serve chilled.
CHEF'S TIP
Use Room-Temperature Eggs
Take eggs out of the fridge 30 minutes before cooking – they whip better and create a smoother batter. If you forget, place them in warm water for 5 minutes.
Don't Overcook the Pancakes
Fry over medium heat until lightly golden, but don't dry them out – they need to stay pliable. Overcooked pancakes will crack when rolling.
Cool Pancakes on a Rack
After frying, place pancakes on a wire rack, not stacked – they cool faster and stay dry. Complete cooling is essential before applying cheese.
Use a Sharp Knife for Slicing
Make sure the rolls are fully chilled (at least 1 hour) before slicing. Cut with one swift motion, wiping the blade with a damp cloth between cuts for neat slices.
SUBSTITUTIONS
Add your taste
- Replace Smoked Trout with Other Fish Instead of smoked trout, use lightly salted salmon, pink salmon, or even shrimp – the flavor changes but remains equally refined.
- Add Herbs to Cream Cheese Mix finely chopped dill or chives into the cream cheese for a fresher, more aromatic filling.
- Make a Vegetarian Version Replace fish and ham with sliced avocado, bell pepper, or sautéed mushrooms with garlic – a light and delicious veggie option.
- No Mayonnaise in the Batter If you don't use mayo, substitute with sour cream (20% fat) in the same amount – the pancakes will be softer, though slightly paler.
HOW TO STORE
How to Store Smoked Salmon Pancake Rolls
Store the finished rolls (whole or sliced) in an airtight container in the fridge for up to 2 days. Cover with plastic wrap to prevent drying. Do not freeze – the texture of cheese and fish will deteriorate. Before serving, let them sit at room temperature for 10–15 minutes.
GOOD TO KNOW