This recipe is an unexpected crossover meal that combines the beloved sushi roll, burrito wrap, savory crepe and bagel with lox and shmear. Four meals in onewhat’s not to love? This dish tastes great and is really fun to put together; if you make the crepes, you can then delegate the assembly of the wrapped “sushi” portion to your kids. It’s also fine if you’re not a salmon loverit’s easy and just as delicious to substitute avocado and carrots for the salmon. While somewhat unorthodox (being neither Mexican, French, nor Japanese), this recipe is a crowd-pleaser and a great way to shake up your meal routine!
Smoked Salmon & Cream Cheese Rolls
Yields 8 crepes
- 8-10 oz. smoked salmon
- 12 oz. cream cheese
- 1 cucumber, peeled, thinly sliced length-wise
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 2 tablespoons butter, melted; plus extra for oiling pan
- 1/4 teaspoon salt
- Whisk together eggs and flour in a medium bowl. Slowly pour in milk, butter and salt, and stir until smooth.
- In a small pan, heat a small pat of butter over medium-high heat. Once hot, pour 1/4 cup of batter into the pan and gently swirl the pan so that it evenly coats the bottom.
- Cook for 1-2 minutes, or until the bottom is golden brown. Gently transfer to a plate. Repeat with the rest of batter, greasing pan between crepes.
[To assemble “sushi” rolls:]
- Cut smoked salmon into thin strips, about 4-inches long.
- Spread a thick layer of cream cheese just under the middle of the crepe, spreading across the entire width of pancake.
- Lay 2 strips of cucumber horizontally on top of cream cheese and then add salmon strip on top.
- Carefully fold the bottom of crepe up onto the salmon and roll it away from yourself. Continue with the rest of the crepes.
- Cut each roll into pieces, gently transfer to plates and serve immediately.
Recipe adapted from Gourmet Food