Spring Savory Pancake Roll with Smoked Fish

In a blender, combine the spinach leaves with a small amount of milk. Blend until smooth and vibrant green.

In a mixing bowl, whisk together the eggs with the salt and sugar until frothy.

Gradually add the flour, stirring until smooth while incorporating the milk.

Combine the batter with the spinach puree and mix well.

Stir in the vegetable oil and boiling water, ensuring the batter is well combined.

Heat a non-stick skillet over medium heat, then pour in a ladle of batter to form a pancake.

Cook until bubbles form on the surface and the edges look set, then flip and cook for an additional minute. Repeat until all batter is used.

For the roll, stack 6 pancakes slightly overlapping on a clean surface.

In a separate bowl, whip together the cream cheese with the heavy cream until smooth.

Spread this mixture evenly over the pancakes, then layer slices of smoked fish on top.

Carefully fold the edges of the pancakes over the filling and roll tightly into a log.

Wrap the pancake roll tightly in parchment paper and refrigerate overnight to set and enhance the flavors.

The next morning, whip the cheese with the remaining heavy cream until fluffy, then spread over the top of the roll.

Garnish with cheese, caviar, and fresh spinach leaves for an elegant presentation.

Slice the roll into bite-sized pieces and enjoy this delightful spring appetizer!