Saumon Fumé Recipe
Two House Made Crepes, Smoked Salmon Lox, Dill Crème Fraiche, Fines Herbs
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Ingredients
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Crepes
Dill Crème Fraiche
Assembly
Method
Crepes
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour, eggs, milk, water, and salt until smooth. Let the batter rest for 30 minutes.
- 2
Cook the Crepes
Heat a non-stick skillet over medium heat and add a small amount of butter. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with remaining batter.
Dill Crème Fraiche
- 3
Prepare the Dill Crème Fraiche
In a small bowl, combine the crème fraîche, chopped dill, lemon juice, and salt. Mix until well combined and set aside.
Assembly
- 4
Assemble the Dish
Place one crepe on a plate, spread a layer of dill crème fraîche on top, add a portion of smoked salmon lox, and sprinkle with fines herbs. Top with a second crepe and repeat the layering with remaining ingredients if desired.
