Cream cheese wrap
- 2 eggs (size M)
- 1/4 l Milk
- 100 g flour
- Salt
- 1 cucumber
- 4 Tomatoes
- 2 stem (s) Dill
-
400 g Salmon fillet - 1 EL Butter or margarine
- Pepper
- a few squirts of lemon juice
- 2 EL Oil
- 2 (à 125 g) Mug of creamy, grainy cream cheese preparation (Philadelphia)
- Dill and lemon
45 minutes
light
- 1.
- For the dough, beat eggs, milk, flour and a pinch of salt. Dough to restto let. In the meantime, wash, clean, thinly slice or slice the cucumber. Wash, clean, quarter and core the tomatoes.
- 2.
- Cut the pulp into small cubes. Pluck the dill flags from the stems. Wash salmon, cut into cubes. Fry in hot fat for 2-3 minutes, turning. Season with salt, pepper and lemon juice.
- 3.
- Bake the dough in portions in a pan (16-18 cm Ø) lightly coated with oil to form approx. 8 thin pancakes (alternatively 4 slightly thicker ones). Spread out 2 pancakes in flakes.
- 4.
- Spread the prepared ingredients and cream cheese on top. Shape into bags and serve garnished with dill and lemon.
1 person approx.:
- 540 kcal
- 2260 kJ
- 35 g protein
- 32 g fat
- 27 g carbohydrates
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