Pancake rolls with filling

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   You can take any pancakes - yeast or yeast-free, with 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 lightly salted trout into small pieces with a knife and place in a bowl. I salt red fish myself, and this recipe does not require expensive fillets; I take small trimmings, which are sold frozen in briquettes. Firstly, they still need to be chopped finely. Secondly, they are salted much faster than whole fillets. Thirdly, it is much cheaper. The main thing is to take trimmings from the back, and not too fatty belly.

3. STEP 3

   

   Add Philadelphia cream cheese and stir.

4. STEP 4

   

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

5. STEP 5

   

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

6. STEP 6

   

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

7. STEP 7

   

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

8. STEP 8

   

   Cut the avocado halves into 0.5 cm thick strips. Immediately sprinkle with lemon juice to prevent brown spots from appearing.

9. STEP 9

   

   Cut pancakes in half. Place the filling on the edge of each half, spread it in a layer of about 6-7 mm so that the mixture covers half the area of ​​the pancake. Place avocado strip in the middle.

10. 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 on all sides. Trim the sloppy edges, and cut the pancake tubes into rolls about 3 cm thick.