ReceptnaptárCrêpes au saumon fumé et ciboulette (smoked salmon and chive crêpes)
The smoked salmon and chive crêpe (crêpe salée) is an elegant starter, popular on French coasts and at celebrations: thin, savoury crêpes with a creamy cream cheese filling and silky smoked salmon. It is simple to make, yet looks festive.
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Ingredients
Method
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- Mix the cream cheese with the chives and lemon juice.
- Spread each crêpe with the cream cheese mixture.
- Fold the smoked salmon on top and roll up or fold into quarters.
- Serve cold or lightly warmed.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- You can make the crêpe batter the day before; resting makes the crêpes softer.
- Do not put sugar in the batter for savoury crêpes, but do add a pinch of salt.
- Mix the cream cheese with chives, lemon juice and a little pepper.
- Let the crêpes cool before filling them, otherwise the cream cheese melts.
- You can serve them sliced in small bites as a starter or whole as a main course.
Frequently asked questions
Can it be prepared ahead?
Yes, the crêpes can be cooked 1-2 days ahead and kept in the fridge; fill them just before serving.
What can replace the smoked salmon?
It can also be made with smoked trout or smoked mackerel, which have a stronger flavour.
Similar recipes
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- Pâtes au saumon et poireaux (creamy salmon and leek pasta) · French
- Blini with red caviar and sour cream · Russian
- Smoked salmon bagel · American
- Lachsbrötchen mit Frischkäse (smoked salmon roll with cream cheese and dill) · German
More french ideas
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- Galette complète végétarienne (cheese, egg and spinach buckwheat pancake)
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- Crêpes with sugar and lemon (crêpes au sucre et citron)
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