Smoked Salmon Crepes
The spongy, delicate texture of the crepes, mixed with the smoky flavor of the salmon, the cool, creamy cheese mixture and the fresh fragrant dill weed combine to create a simple but delicious hors d’oeuvres.
Ingredients
- 5 oz salmon hot-smoked ,skinned and flaked into small pieces
- 4 oz cream cheese at room temperature
- 1/4 cup mascarpone cheese plus 2 Tbs
- 1 tsp lemon zest lightly packed finely grated l
- 1 tsp lemon juice fresh
- 1 tbsp dill chopped fresh , plus tiny sprigs for garnish
- Kosher salt
- 1 pinch cayenne or dash of hot pepper sauce
- 4 crêpe see notes
Instructions
- Put the salmon, cream cheese, and mascarpone in a small, shallow bowl and mash them together with a fork until just combined. Add the lemon zest, lemon juice, and dill and season well with salt and cayenne. Mash again until well blended. Taste and adjust the seasoning to balance the filling nicely.
- Lay a crêpe presentation-side down on a clean work surface and gently spread with one-quarter of the filling, taking care not to rip the crêpe as you spread. Neatly roll the crêpe into a tight cylinder, and then transfer it to a large plate. Repeat with the remaining crêpes and filling.
- Wrap the plate of crêpes in plastic and refrigerate until the filling is firm, at least 30 minutes or up 8 hours.
- When ready to serve, cut each crêpe crosswise on the bias into bite-sized pieces, so that one side of each piece is flat and the other side is angled. Arrange the crêpes on a serving tray or platter so they’re standing on the flat side, with the angled side pointing up, and garnish each piece with a small sprig of dill. Serve chilled.
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