Smoked Salmon Pancake Rolls

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MAKES
16 pieces

These rolls make a delightful easy-to-handle little package to accompany a welcoming drink as people gather for Christmas dinner.

Ingredients

â…” cup crème fraéche or sour cream 
250g sliced smoked salmon 
1 bunch chives, finely chopped 
Watercress sprigs, to garnish
Pancakes
½ cup plain flour 
Pinch of salt 
1 large egg, lightly beaten 
1 cup milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

To make the pancakes, sift the flour with the salt into a bowl. Whisk in the egg.
Stir in half of the milk, until smooth. Stir in the remaining milk and leave to stand for 30 minutes.
Heat a 20cm non-stick frying pan over a moderate heat. Brush with a little melted butter. Add ¼ cup of the batter and tilt the pan to cover the base.
Cook for 1 minute, until bubbles appear. Turn the pancake and cook for a further minute. Repeat with more melted butter and the remaining batter to make 6 pancakes.
Lay a double thickness of plastic wrap on a work surface and top with two pancakes, side by side, overlapping slightly. Spread with a third of the crème fraéche and top with a third of the smoked salmon slices, then a third of the whole chives.
Use plastic wrap to help roll the pancakes up tightly like a Swiss roll. Wrap tightly in plastic wrap and chill for 30 minutes. Repeat with the remaining pancakes, crème fraéche, smoked salmon and chives.
When ready to serve, cut into 3cm slices and arrange on a serving platter. Garnish with sprigs of watercress and serve.
TIP: Pancakes can be made a day ahead. Store in a freezer bag in the freezer or refrigerator with squares of grease proof paper between pancakes, until required.

Special Cook’s Notes 

This recipe has been reproduced with minor SBS recipe style changes.| Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5ml; 1 tablespoon equals 20ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60g, unless specified.

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