Ingredients
For the crepes
- 2 fresh chicken eggs
- 500 g wheat flour
- 300 g whole milk
- 25 g butter Vima
- 10 g turmeric powder
- 1 g salt
For the filling
- 350 g premium salmon steak Vima
- 150 g feta cheese Vima
- 2 g dill
- 50 g fresh cucumber grated
For the vinaigrette
- 3 cup soft olive oil Vima
- 1 cup white vinegar Vima
- 60 g white sugar
- 1 g agar agar powder
- 2 g fine salt
- 50 g trout roe Vima
Instructions
Preparation of crepes
- Whisk the eggs with milk and flour using a turmix, add salt and melted butter, towards the end add in the turmeric, it should have a semi-thick consistency.
- In a hot, non-stick, frying pan, make the crepes (or tortillas). Pour the mixture in while hot and rotate the frying pan in circles as it cooks to obtain a more uniform and thin result.
Prepare the filling
- Cut the salmon into squares off 1/2 cm of length and remove the skin.
- Mix in with the cheese, dill, and the already grated and washed cucumber.
Preparation of the vinaigrette
- Gather all the ingredients, except the roe, and beat with a mixer until an almost white vinaigrette form.
- Add the roe and set aside.
Assembly of the crepes
- Fill the crepes by rolling and cutting them into 2 or 3 pieces.
- Assemble on a plate, topped with the vinaigrette, and decorated with fresh lettuce or other similar tender sprouts.