I love it when food is not only delicious but also fun to prepare, especially when it can wow your guests at the holiday table. And that’s exactly what this recipe offers! Made with boiled beets, lentils, creamy cheese, and fresh salmon, these rolls are bursting with flavor and color.
To start, we’ll make a unique pancake-like batter using a blender to combine boiled beets, milk, flour, garlic, and other ingredients. The result is a velvety smooth batter that will serve as the base for our rolls.
While the batter rests, we’ll prepare the filling. Green lentils are boiled until tender, then mixed with vegetable oil, vinegar, creamy cheese, and herbs to create a deliciously creamy and tangy mixture.
Next, we’ll cook thick pancakes from the batter, about 5-7mm thick, which will serve as the wrap for our rolls. Once cooked, we’ll spread the lentil and cheese mixture onto the pancakes and top with slices of fresh salmon.
We’ll then roll up the pancakes tightly, wrap them in plastic wrap, and chill them in the refrigerator for about 30 minutes. Finally, we’ll slice the rolls into 1.5cm thick rounds, revealing the vibrant colors and delicious flavors within.
These appetizer rolls are not only visually stunning but also bursting with taste. They make a perfect addition to any party or gathering, and are sure to impress your guests. Give this bright and flavorful snack a try and enjoy the rave reviews!
For the Batter:
- 1 boiled beet (125g)
- 100ml milk
- 90g flour
- 1 clove of garlic
- 1 egg
- 1 tsp vegetable oil
- Salt, to taste
For the Filling:
- 50g green lentils
- 1 tsp vegetable oil
- 1 tsp wine vinegar (6%)
- 150g creamy cheese (such as cottage cheese or cream cheese)
- Chopped dill and green onions, to taste
- 150g fresh salmon fillet, thinly sliced
- Black pepper, to taste
Prepare the batter by combining boiled beet, milk, flour, garlic, egg, vegetable oil, and a pinch of salt in a blender. Blend until smooth.
Set the batter aside and prepare the filling. Cook the green lentils according to package instructions until tender. Drain and mix with vegetable oil, wine vinegar, creamy cheese, and chopped dill and green onions. Set aside to cool.
Heat a non-stick pan over medium heat and spoon a ladleful of the batter onto the pan. Spread it out into a thick pancake about 5-7mm thick. Cook until bubbles form on the surface and the edges are set, then flip and cook for another 1-2 minutes. Repeat with the remaining batter to make 3 pancakes.
While the pancakes are still warm, spread a generous amount of the lentil and cheese mixture onto each pancake. Top with slices of fresh salmon.
Roll up the pancakes tightly, starting from one end, to form a log. Wrap the log tightly in plastic wrap and refrigerate for at least 30 minutes to set.
Once chilled, remove the plastic wrap and slice the log into 1.5cm thick rounds. Arrange the rolls on a serving platter and sprinkle with black pepper.
Serve the quick and tasty salmon appetizer rolls as a vibrant and flavorful snack that is sure to impress your guests at any gathering or party!
Enjoy the delicious combination of flavors and textures in these unique appetizer rolls. Happy cooking!