Crêpe Salmon Rolls

Stir through flour, egg and milk. Rest the dough for half an hour. In a coated frying pan in only moderately hot fat, bake two crêpes in turn, cool.

Divide salmon slices evenly among crêpes, leaving edges free. Stir crème fraîche through with horseradish, season strongly with salt and freshly ground pepper. Spread amount on top of salmon. Roll crêpes tightly, wrap in plastic wrap and place in freezer for about 45 minutes.

Rinse the cucumber, pat dry and cut into thin slices. Mix salt, pepper, juice of one lemon, sugar and oil to make a marinade.

Rinse the dill, shake dry and pluck the tops. Cut the crêpe rolls diagonally into 9 narrow slices each. To serve, arrange 3 pieces each on plates. Garnish with cucumber slices, drizzle a little marinade on top. Serve the rolls decorated with dill and caviar. Preparation time 50 min.

Cooling time 45 min.

Drink tip: Chardonnay

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