Pancake rolls with stuffing

Step-by-step cooking

1. Step 1:

   

   Pancakes can be taken any – yeast or yeast-free, on water, kefir or milk. The main thing is that they are elastic and not too delicate, so that the filling does not crawl out through the holes.

2. Step 2:

   

   Chop the lightly salted trout into small pieces with a knife and put it in a bowl. I salt the red fish myself, and for this recipe I do not need expensive fillets, I take small scraps that are sold frozen in briquettes. Firstly, they still need to be finely chopped. Secondly, they are salted much faster than a whole fillet. Thirdly, it is much cheaper. The main thing is to take the trimmings from the back, and not too fat belly.

3. Step 3:

   

   Add Philadelphia cream cheese and mix.

4. Step 4:

   

   Wash the lemon thoroughly under hot water, dry it and remove the zest. This can be done with a special knife or with a fine grater. The main thing is not to touch the white pulp, which gives bitterness.

5. Step 5:

   

   Chop the strips of zest and chili pepper with a knife. Squeeze the juice from 1/4 lemon.

7. Step 6:

   

   Add zest and pepper to the cheese mass with fish. Pepper to taste. If necessary, add salt.

8. Step 7:

   

   Peel the avocado, cut it in half lengthwise and remove the stone.

9. Step 8:

   

   Cut avocado halves into 0.5 cm thick strips. Immediately sprinkle with lemon juice so that brown spots do not appear.

10. Step 9:

    

    Cut the pancakes in half. Put the filling on the edge of each half, smear it with a layer of about 6-7 mm so that the mass covers half the area of the pancake. Put the avocado strips in the middle.

11. Step 10:

    

    Roll the pancake into a tube so that the avocado is in the very middle, and the filling of cream cheese and fish surrounds it from all sides. Trim the sloppy edges, and cut the pancake tubes into rolls about 3 cm thick.