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Fish crepes

updated

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Ingredients for 1 servings:

  • 4 crêpes or thin pancakes, homemade or store-bought
  • 8 slice(s) salmon, cured
  • 300 g smoked trout
  • 250 g crème fraîche
  • 1 bunch dill, chopped
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

appetizer or party snack

Top crêpes or pancakes with the marinated salmon slices. Combine the smoked trout with crème fraîche and dill in a blender. Season with salt and freshly ground pepper. Spread over the salmon-topped pancakes and roll up. Wrap in foil and freeze. Remove from the refrigerator two to three hours before serving and slice. Serve best over cucumber slices with lemon vinaigrette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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