Smoked Salmon Crêpes

An ideal way to serve smoked salmon is as an appetizer or light lunch, and these salmon crêpes are perfect for both methods. Tasty, nutritious and spectacular, what more could you ask?

You will need to make some batter for the crêpes and the recipe is given below. For the filling, and to serve four people, you will need:

• 250g sliced smoked salmon
• 100g tartare sauce
• freshly ground black pepper
• dill fronds

Assemble your smoked salmon stack by thinly spreading tartare sauce on one side only of each crêpe. Place a slice of smoked salmon on the coated surface, top with another crépe and repeat. Make each stack three crépes high and top off with a swirl of smoked salmon and a dill frond.

For the crêpes you need:

• 1.5 cups all purpose flour
• 2 eggs
• zest of half a lemon
• 300ml lemon flavoured mineral water

Put all the ingredients in the goblet of a blender and whiz until thoroughly mixed. Allow to stand for 30 minutes before using.

Lightly butter a skillet, bring it to high heat and cook the crêpes one at a time by dropping a tablespoon of the batter into the centre of the pan. Allow it to spread evenly, cook until bubbles begin to appear on the surface and then flip it over for a further 2 minutes. Keep the crêpes warm until you are ready to assemble them.

Serve with a lightly dressed rocket and baby spinach leave salad.

print this smoked salmon recipe