Main Page
Fast and tasty
Rolls of ready-made pancakes with avocado and salmon

Crepe Rolls with Avocado and Salmon

Never tried making sushi-style rolls out of crepes? Here's your chance - tasty and simple! These crepe rolls use the classic sushi filling of avocado, salmon, and cheese. I love Philadelphia rolls: avocado and cream cheese wrapped in rice with paper-thin slices of lightly cured salmon. Here's a Slavic spin on that American-Japanese favorite - the same main ingredients, rolled up inside a crepe instead. Creamy avocado and smooth cream cheese with salty bites of salmon, wrapped in a simple crepe - delicious, easy to make, and striking on a party table!

Olga

Recipe author

Rolls of ready-made pancakes with avocado and salmon

Composition / ingredients

Servings:

Ready-made crepes

Salmon (lightly cured)

150

Cream cheese (Philadelphia)

175

Avocado

Lemon

Chili pepper

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 9 g

Fats 49 % 18 g

Carbohydrates 27 % 10 g

212 kcal

GI: 22 / 0 / 78

Cooking method

Cooking time: 15 min

Step 1:

Any crepes will work - yeasted or not, made with water, kefir, or milk. The key is that they're pliable and not too lacy, so the filling won't ooze out through the holes.
Step 2:

Chop the lightly cured salmon (or trout) into small pieces with a knife and put it in a bowl.

I cure the fish myself, and for this recipe you don't need pricey fillets - I use small trimmings sold frozen in blocks. For one thing, you have to chop them finely anyway. For another, they cure much faster than a whole fillet. And they're a lot cheaper. Just be sure to use trimmings from the back rather than the fattier belly.
Step 3:

Add the Philadelphia cream cheese and stir together.
Step 4:

Scrub the lemon well under hot water, dry it, and remove the zest. Use a zester or the fine holes of a grater, and avoid the white pith underneath, which is bitter.
Step 5:

Finely chop the zest and the chili pepper with a knife. Squeeze the juice from 1/4 of the lemon.
Step 6:

Add the zest and chili to the cheese-and-fish mixture. Season with pepper to taste, and salt if needed.
Step 7:

Peel the avocado, cut it in half lengthwise, and remove the pit.
Step 8:

Cut the avocado halves into strips about 1/4 inch (0.5 cm) thick. Sprinkle right away with lemon juice so they don't brown.
Step 9:

Cut the crepes in half. Spread the filling along the cut edge of each half in a layer about 1/4 inch (6-7 mm) thick, covering half the crepe. Lay the avocado strips down the middle.
Step 10:

Roll the crepe up into a tube so the avocado ends up right in the center, surrounded on all sides by the cream cheese and salmon filling. Trim any uneven ends, then slice the tubes into rolls about 1 1/4 inches (3 cm) thick.