Although intended as an appetizer, these rolls of pancakes with smoked salmon and cream will be perfect for a Christmas entry for children.
- 6 pancakes
- 8 slices of smoked salmon
- 150 g ricotta
- 2 tablespoons fresh cream
- 2 tablespoons chopped dill
- 2 sprigs of dill
Mix the cream, ricotta, dill and salt.
Cover pancakes with salmon slices and sprinkle with dill ricotta cheese.
Roll up the pancakes and wrap them in cling film. Refrigerate for 2 hours 30 minutes.
When serving, cut pancakes into portions and plant in each a wooden spade. Decorate with sprigs of dill.