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Stuffed pancake with smoked salmon and herb cream cheese

  • 80 g white rice flour
  • 3 tbsp potato flour
  • 300 g smoked salmon
  • 225 ml milk
  • 100 g cream cheese
  • 1 pcs egg
  • 6 tbsp fresh basil, finely chopped
  • 4 tbsp chives, fresh, finely chopped
  • 1 tbsp fresh parsley, finely chopped and some for garnishing
  • 1 pinch salt

  1. Start by sifting all the flour plus salt, then beat in the egg.
  2. Add the milk little by little to ensure you get a smooth batter.
  3. Melt a bit of butter in a skillet, and spoon the batter into the skillet to make a thin base.
  4. Move the skillet around so the batter covers it evenly. Once bubbles start forming, flip the pancake and cook the other side. Repeat this process for the remaining batter.
  5. Now combine all the herbs with the cream cheese, mixing well to properly combine.
  6. Take one pancake and layer spread the herbed cream cheese.
  7. Next, put a slice of the smoked salmon and roll it up very tightly.
  8. Cut up the stuffed pancake into bite-size pieces. Repeat the process for the remaining pancakes.
  9. Garnish with some of the parsley and serve.

Good points

  • Low in sugar
  • High in selenium
  • High in vitamin B6
  • High in vitamin B12


Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 324.76 kcal
Carbohydrates: 19.64 g
Cholesterol: 93.55 mg
Sugar: 0.97 g
Protein: 20.18 g
Fat: 18.19 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com