Smoked salmon with crepes, cucumber, herbed Creme Fraiche and “caviar”.

This classic combination of ingredients is hard to go past as a delicious brunch, breakfast or entree.

Smoked salmon with crepes, herbed creme fraiche and caviar.

Crepes

For the crepes I just halve the sugar and throw in some dill leaves into my favourite easy Martha Stewart crepe recipe….https://www.marthastewart.com/921813/how-make-crepes

Ingredients:

  • 1 cup flour
  • 1/4 cup sugar
  • 1.5 cups milk
  • 4 eggs
  • 1/2 teaspoon salt
  • Small handful Dill leaves (no stems)
  • 3 tablespoons melted butter (1 tablespoon extra for frying crepes)

Put all the ingredients into a food processor or blender and blend until frothy.

Heat small non-stick pan, dip kitchen paper in butter and lightly coat pan with butter.

Pour a small ladleful of crepe batter into pan and swirl to create a thin crepe. Wait until browned on one side and flip. Repeat until you finish batter. You will have about 12-14 crepes depending on the size of your pan.

Filling:

  • 250g Thinly sliced Smoked salmon
  • 1 cup creme fraiche
  • 2 tablespoons dill leaves finely chopped
  • 2 tablespoons finely chopped chives
  • Pinch of salt
  • Ground black pepper
  • 1 Lebanese cucumber diced
  • 100g smoked salmon pearls or caviar

Mix creme fraiche with herbs, pinch of salt, a grind of black pepper.

Lay crepes on plate, line with smoked salmon, add a dollop of herbed creme fraiche,a few bits of cucumber, roll up and serve topped with a teaspoon or two of caviar, and additional cucumber on the side of you like.

Published by

Shanthini

Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of Healthcare Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

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