Ham And Salmon Rolls With Asparagus - cooking recipe

Ingredients

3 None eggs, beaten
None None Freshly grated nutmeg, to taste
1 1/4 cup all purpose flour
1/2 cup 2% milk
1/2 cup mineral water
2 tbsp clarified butter
1/3 cup creme fraiche (or sour cream)
2 tbsp fresh chervil (or flat-leaf parsley), little reserved for garnish, remaining leaves stripped from stems
7 oz smoked salmon
12 thin slices cooked ham
2 oz Comte or Gruyere cheese, grated
3 tbsp olive oil
1 None onion, peeled and finely diced
10 oz cherry tomatoes, halved
1 tbsp brown sugar
1/2 cup white balsamic vinegar
4 lbs asparagus, woody ends snapped off

Preparation

Season the eggs with salt, black pepper and nutmeg. Gradually beat in the flour, alternating with the milk, until both are incorporated. Allow to rest for 30 mins, then beat in the mineral water.
Preheat the oven to 400\u00b0F. Line a baking tray with parchment paper. Heat the clarified butter in an 8 inch diameter pan. Pour in one-sixth of the batter and cook, turning once, until golden on both sides. Repeat until you have 6 pancakes.
Spread the creme fraiche (or sour cream) over the pancakes and sprinkle with the chervil. Divide the salmon between 3 pancakes and roll up tightly. Lay the ham on the other 3 pancakes and roll up tightly. Cut into 1in long rolls. Arrange the ham rolls on one side of the baking tray and the salmon rolls on the other. Sprinkle over the cheese. Bake for 12 mins.
Heat the oil in a frying pan and cook the onion for 2 mins. Add the tomatoes and saute for 2 mins. Sprinkle with the sugar and stir gently. Season with salt and black pepper. Add the vinegar and simmer over a low-medium heat for 4 mins.
Cook the asparagus in boiling salted water for 3-5 mins, until tender. Drain and arrange on serving plates with the tomatoes and pancake rolls. Garnish with chervil.