Wednesday, June 3, 2009

Savoury Crepe Cake With Salmon

Once upon a time, I made a very glam starter, and felt very, very pleased with myself. It looked incredible and tasted just as good... layer upon layer of champagne crepes, smoked salmon and cream cheese flavoured with some lemon and dill. It was a lot of work for something that disappeared in a nano second. And, having successfully made champagne crepes (I was more surprised than anyone), I never attempted the recipe again. My logic went something along the lines of the rock star car park (ie if it happens to you once, you know it will never happen that way again). But the memory of the beautiful crepe cake stayed with me, and I would occasionally contemplate trying again.

But praise be to whatever gods determine the stock at my local supermarket. The have now decided to add frozen pre-made crepes to the freezer section. So now I can have my smoked salmon cake without the fear or the grief. OK they are not champagne crepes, but the trade off is a fantastic nibble that takes about 3 mins to prepare, and will amaze everyone. So easy I feel a little embarrassed even giving a recipe. But not so embarrassed to serve it to anyone.
Savoury Salmon Crepe Cake
1 box frozen french crepes (the ones at my local are from Creative Gourmet)
1 tub cream cheese
Juice from 1/2 lemon
1 bunch dill, finely chopped
300g salmon
Mix cream cheese, lemon juice and dill together. Toss through the cream cheese and season generously with salt and freshly ground black pepper. Take a frozen crepe, and spread generously with cream cheese and then top with a layer of salmon. Repeat four times, finishing with a plain crepe (or you could go higher...) Slice into bite-sized wedges and serve.


Debinhawaii said...

It looks very impressive and sounds delicious--now if only I could find pre-made crepes!

Summer said...

this looks delicious! I must try this for my next party.

Vikki said...

Looks fabulous! Thanks for the easy entertaining idea. Easy is good from time to time.

By the way, what ARE champagne crepes? I've made hearty crepes from buckwheat and delicate buttery, eggy crepes from white flour. But champagne?