Snack egg rolls with trout
WHAT YOU WILL NEED
From ingredients
6 products
SIMPLE PROCESS
Step by step recipe
The key to these rolls is getting the egg crêpes right – thin and flexible. Beat the eggs well with salt and pepper, and use a hot, well-greased non-stick pan. Let the crêpes cool completely to prevent tearing when rolling. For the filling, choose high-quality smoked salmon and a smooth cream cheese (like Philadelphia). Chilling the rolls in the fridge is essential for firming them up, so you can slice them neatly without squishing.
Make the Egg Crêpes
In a bowl, beat eggs with a fork until smooth. Add salt and ground pepper. Heat a non-stick skillet over medium heat and grease lightly. Pour a small ladleful of batter (about 50 ml) and swirl to coat the bottom. Cook until golden on both sides. Repeat to make about 5 crêpes. Cool them completely on a wire rack.
Prepare the Filling
Slice the smoked salmon into very thin strips (almost translucent). Finely chop the fresh dill. Take the cream cheese out of the fridge to soften.
Assemble the Rolls
Spread a thin layer (1–2 mm) of cream cheese over each cooled crêpe. Sprinkle evenly with dill. Arrange the salmon strips over the surface, covering it completely.
Roll Them Up
Tightly roll each crêpe into a firm log. Roll without gaps, but not so tight that the filling squeezes out. If the edge doesn't stick, dab a little cheese on it to seal.
Chill and Slice
Wrap the rolls in plastic wrap or place them in a container and refrigerate for 15–20 minutes. Then remove, and with a sharp knife, cut into pieces about ¾ inch (2 cm) thick. Serve chilled on a platter, garnished with extra dill.
CHEF'S TIP
Perfect Egg Crêpes
Add 1–2 tablespoons of milk or water to the egg mixture for thinner, more flexible crêpes. Cook over medium heat with a lid to help them cook through without burning.
Choosing the Salmon
Use high-quality cold-smoked salmon, sliced paper-thin. If it's too salty, pat it with paper towel to remove excess moisture and salt.
Spreading the Cheese
Let the cream cheese come to room temperature – it spreads much more easily. Use a spatula or butter knife to apply a thin, even layer over the entire crêpe.
Slicing Cleanly
Always chill the rolls for at least 15–20 minutes before slicing. Use a very sharp knife and cut with one smooth motion – this prevents the rolls from deforming.
SUBSTITUTIONS
Add your taste
- Swap Salmon for Trout or Smoked Mackerel Any cold-smoked fish works – trout, pink salmon, or even smoked mackerel. For a stronger flavor, try hot-smoked fish.
- Replace Cream Cheese with Mascarpone or Ricotta For a lighter or sweeter taste, use mascarpone or whipped ricotta – they make the filling even creamier.
- Add Veggie Crunch Thin strips of cucumber or avocado add a fresh, crunchy contrast to the rich fish and cheese.
- Vegan Version – Chickpea Flour Crêpes Make crêpes from chickpea flour, water, and oil, and fill with vegan cream cheese and marinated vegetables – a tasty plant-based alternative.
HOW TO STORE
How to Store Egg Rolls with Salmon
These rolls are best served fresh, but they keep well in the fridge for up to 2 days. Place them in an airtight container, separated by parchment paper to prevent sticking. Do not freeze – the egg crêpes become rubbery upon thawing. Before serving, slice while cold, then let sit at room temperature for 10 minutes if desired.
GOOD TO KNOW