Salmon crepes with Dijon cream
easy
45 mins
45 mins
Ingredients
- 70 g Flour
- 7-10 Tbsp Salt
- 125 g Soured milk
- 5 TABLESPOONS Oil (e.g. olive oil)
- 1 egg (size M)
- 7-10 Tbsp grated nutmeg
- 2 TEASPOONS Butter or margarine
- 1/2 bunch Dill
- 8 TABLESPOONS Dijon cream
- 300 g thin slices of smoked salmon
- 1 TABLESPOON White wine vinegar
- 1-2 TEASPOONS Honey
- 7-10 Tbsp white pepper
Directions
- 1
Mix the flour and 1 pinch of salt. Add soured milk, 1 tablespoon of oil and egg. Mix everything to a smooth dough. Season with nutmeg. Let the dough swell for about 20 minutes.
- 2
Heat the fat in portions in a coated pan (24 cm Ø). Bake 4 thin crépes in the pan, one after the other. Wash the dill, dab dry and cut finely. Spread each crépe with 1 tablespoon of Dijon cream. Spread the salmon and dill on the crépes. Roll up the crépes and cut them into 3-4 slices. Mix the remaining Dijon cream, vinegar, honey, salt and pepper. Whip the rest of the oil into the crépes. Serve the salmon crépes with the sauce.
- 3
Spread the salmon and dill on the crépes. Roll up the crépes and cut them into 3-4 slices. Mix the remaining Dijon cream, vinegar, honey, salt and pepper. Whip the rest of the oil into the crépes. Serve the salmon crépes with the sauce. Serve with a colourful salad
- 4
Glass: Royal Copenhagen
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