Smoked salmon and cream cheese crepes
Fill ready-made crepes with salmon, cream cheese, fresh dill and capers for a sophisticated snack that can be made in a snap.
3 individual, frozen, French style
Light cream cheese
Fresh lemon rind
2 tsp, finely grated
Capers, rinsed, drained
½ small, finely chopped
120 g, (6 slices)
1 medium, wedges, to serve
- Heat crepes following packet instructions. Meanwhile, combine cream cheese, rind, capers and dill in a small bowl.
- 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.
- Repeat with remaining crepes, cheese mixture, onion and salmon. Serve with a lemon wedge.
TIPS: Store fresh dill wrapped in damp paper towel in a sealed plastic bag in the fridge. Chop excess dill and freeze with a little water in ice-cube trays.Ready-made frozen crepes are sold in the dessert section of freezer cabinets in most supermarkets.