Tonight, it’s just Dario and me because Adriano is off down country at another mountain biking race. That means I could make something different and photograph it without a hungry husband hanging around for his dinner. Dario didn’t even notice that I didn’t feed him until 9pm. What I made would be more suited to nibbles with a glass of wine but we ate them as a dinner. Flexibility is the key to making this work. The gluten-free pancakes worked really well and came out thin and soft so they rolled well. The filling was super easy and, all in all, it was an easy meal. I had one left over once I had used all the salmon so Dario filled it with banana and melted chocolate. I bet it tasted good. Thank you so much to those of you who got in touch with me about your IBS issues after reading my latest article. I was moved to tears by some of your stories. Please feel free to make contact with me at any time to share your stories.
- 83gms white rice flour
- 21gms tapioca flour
- 21gms potato starch
- Pinch of salt
- 1 egg
- 1 cup milk
- 300gms smoked salmon
- 100gms cream cheese (lactose-free is available in some places)
- Micro herbs or green salad leaves
- Sift the flours and salt together.
- Add the lightly beaten egg and mix as well as possible.
- Add the milk slowly mixing well in between additions.
- Melt a little butter in a frying pan and add a thin layer over the base of the pan, moving the pan to cover it evenly.
- When bubbles form all over the pancake mixture, flip it over and cook on the other side.
- Repeat with all the mixture. (I made four quite large ones).
- Spread the cream cheese over the pancakes, layer the salmon on top and finish with the greens.
- Roll up the pancakes quite tightly.
- Slice them into 2.5cm/1" pieces and arrange on a plate.
- Refrigerate until you need them.
john@kitchenriffs says
These look so good! We sometimes do appetizers for dinner – a really nice change. Salmon and cream cheese is such a wonderful combo of flavors! Really nice – thanks.
Suzanne says
Thanks, John. They certainly went down well. I could easily do a dinner of just appetizers – so much more interesting.
Kelley Baker says
These look delicious, and your photography is just gorgeous. I love coming to your blog! There’s always something wonderful!
Suzanne says
Thanks so much, Kelley, for the lovely compliment. I am glad you enjoy coming here.
Hotly Spiced says
These are oh so pretty, Suzanne. Just gorgeous. I hope Adriano did well in his race. These look like a great appetiser but yes, definitely okay for a main course as well. And then Dario made his own dessert! A great night-in I’m sure xx
Suzanne says
Yes, he won his age category but he usually does and now the challenge is to beat the young ones as well.
I could eat appetizers all night instead of dinner.
Laura (Tutti Dolci) says
Wonderful rolls, these would make a tasty holiday appetizer!
Suzanne says
They would be a great way to start a dinner party with friends.
Aunt Clara says
Ah, salmon, my favorite food. I am going to make a whole roll and eat it for dinner. Yours came out very pretty and refined.
Suzanne says
Salmon is so versatile and can be used in all sorts of ways. And then there is the omega-3 to top it off.
Liz says
I’d be happy to make this my dinner! Totally delicious!
Suzanne says
Thanks, Liz. Appetizers are a special favourite for a meal.
Lail | With A Spin says
Oh my, these pancake rolls are sensational. I love breakfast item(pancake) for dinner.
Suzanne says
Thanks. Pancakes are good for breakfast, lunch and dinner or actually anytime in between as well.
Marta @ What Should I eat for breakfast today says
I saw this picture and I know that I’ll make it very soon. It’s everything I love 🙂
Suzanne says
They would actually make a great breakfast for you.
Susan says
This looks really yummy!
Would it be ok to make the night before and serve the next day? Thanks!
Suzanne says
You could try wrapping the rolls tightly in glad wrap before cutting them but they may get a little soggy.