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Photo of Smoked salmon and cream cheese crepes by WW

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.

Notes

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.

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