Rye pancake rolls
150 ml of milk
1 tablespoon oil
Salt and pepper
Cream cheese, type Philadelphia
Dried parsley, basil, dill and thyme
White asparagus (cooked, in jar)
Smoked salmon fillet
Prepare pancakes in the traditional way making a relatively liquid dough with the ingredients of the first group. Put the already cooked pancakes in a covered plate to preserve their flexibility. Let them cool.
Mix the cream cheese with some pepper and dried herbs (quantity to yourс taste). Coat each pancake with a thick layer of cheese. Garnish with slices of smoked salmon, sticks of cucumber and asparagus, as well finely cut fresh dill. Wrap the pancake tightly. Cut each roll into 2 or 3 pieces of 5-6 cm in length. Tye with a chive, soaked for a few seconds in boiling water.
Serve the rye pancake rolls cold with fresh salad.