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 one — what’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 lover — it’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 FoodSKM: below-content placeholder