Ingredients (Stuffing):

60 gr. cream cheese type Philadelphia
3 tablespoons cream 10-15%
1 tbsp dill(chopped)
1 tbsp green onions, finely chopped
salt, part pepper to taste
200 gr. smoked salmon (sliced thin)

Pancakes:

2 tbsp. flour
3 tbsp. milk
2 eggs
R. 3 tbsp oil
1 tbsp sugar
1/2 tsp salt

Preparation:

Beat eggs with a whisk(gently), add the warm milk, add salt, sugar, vegetable oil and pour gradually the flour. Mix with a whisk to dissolve the flour without lumps, the mass was homogeneous. Let stand for 10 minutes. Preheat the pan before the first pancake grease with a brush dipped in oil, fry the pancakes on both sides until browned colour.

Mix in blender the cream cheese with the cream, until a homogeneous mass in the form of cream, add optional spices (salt,pepper — a little). Then silicone spatula introduce cream greens, well-stirred.

The finished pancakes with a spatula apply the cream over the entire surface. Stacked fillet and slicing salmon. Fold tightly into a tube. Tubes cut into desired size and put in the dish. If this is the appetizer, 30 minutes to cool before serving. If you want to submit in the form of a warm Breakfast, the cream can be diluted with more liquid and feeding, watering hot pancake with cream, tucked inside the salmon. The starters are very gentle with a pleasant taste of the fish and herbs, and compound butter flavor pancakes.