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.