Mix flour, baking powder, milk, eggs and 1 pinch of salt until smooth. Leave to swell for about 15 minutes. Mix crème fraîche and horseradish, drain. Clean and wash the salad
Bake 6 crêpes in a pan (approx. 25 Ø cm) from the dough in hot oil, one after the other. Let them cool down. Spread each one with horseradish cream. Cover with salad and salmon, roll up tightly. Cut into approx. 4 cm thick rolls, pin and arrange