Smoked salmon and cream cheese crepes
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Fill ready-made crepes with salmon, cream cheese, fresh dill and capers for a sophisticated snack that can be made in a snap.
Ingredients
Crepe
3 individual, frozen, French style
Light cream cheese
80 g
Fresh lemon rind
2 tsp, finely grated
Capers, rinsed, drained
1 tbs
Fresh dill
2 tsp
Red onion
½ small, finely chopped
Smoked salmon
120 g, (6 slices)
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Heat crepes following packet instructions. Meanwhile, combine cream cheese, rind, capers and dill in a small bowl.
2
Place 1 crepe on a plate. Spread one-third of the cheese mixture over crepe. Top with one-third of the onion and salmon, leaving a 2cm border on one side. Roll crepe towards 2cm border to enclose filling. Trim ends. Cut crepe roll into 4 pieces.
3
Repeat with remaining crepes, cheese mixture, onion and salmon. Serve with a lemon wedge.
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