Smoked salmon crepe cake
Indulge in a luxurious Smoked Salmon Crepe Cake—a sumptuous stack layered with velvety cream cheese, fresh chives, and delicate smoked salmon. Perfect for brunch or a sophisticated appetizer, this show-stopping dish combines thin, tender crepes with rich, savory flavors. Simple to prepare yet elegantly impressive, it's sure to be a hit at any gathering.
- 12 Mar 2025
- Cook time 50 min
- Prep time 435 min
- 6 Servings
- 7 Ingredients
Indulge in the luxurious flavors of a Smoked Salmon Crepe Cake, perfect for brunch or any special occasion. This elegant dish layers delicate crepes with creamy, savory smoked salmon and chives mousse for a harmonious blend of textures and tastes.
Ingredients:
Instructions:
- In a large mixing bowl, whisk the 2 large eggs until they are well beaten.
- Gradually add 1.25 cups (300g) of milk to the eggs, whisking continually to create a smooth mixture.
- Sift in 1 cup (120g) of all-purpose flour and whisk thoroughly until the batter is smooth and free of lumps.
- Cover the batter and refrigerate for at least 30 minutes to let it rest.
- Heat a non-stick skillet or crepe pan over medium heat. Lightly coat the pan with a short spray of cooking spray oil.
- For each crepe, pour a small amount of batter (about 1/4 cup) into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly into a thin layer.
- Cook the crepe for about 1-2 minutes until the edges begin to lift and the bottom is lightly browned. Flip the crepe and cook the other side for an additional 1 minute.
- Transfer the finished crepe to a plate and repeat with the remaining batter, stacking the crepes with parchment paper between each to prevent sticking. Allow them to cool to room temperature.
- In a medium bowl, combine 1/3 cup (72g) cream cheese and 2 tbsp (30g) finely chopped chives. Stir until smooth and well mixed.
- On a serving plate, place the first crepe as the base layer.
- Spread a thin layer of the cream cheese and chive mixture over the crepe.
- Add a layer of smoked salmon on top of the cream cheese.
- Place another crepe on top of the salmon layer and repeat the process. Continue layering crepes, cream cheese mixture, and smoked salmon until all the crepes are used.
- Finish with a crepe on top as the final layer.
- Cover the assembled crepe cake with plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, garnish the top with some extra chopped chives for a fresh touch.
- Slice the crepe cake like you would a traditional cake and serve chilled.
Tips:
- Choose High-Quality Salmon: Opt for high-quality smoked salmon to ensure the best flavor and texture for your crepe cake.
- Make Crepes Ahead of Time: Prepare the crepes in advance and let them cool. This will make the assembly process smoother and prevent the mousse from melting.
- Even Layering: Ensure an even spread of the cream cheese and chives mousse between each crepe layer for a consistent taste and presentation.
- Chill Before Serving: Chill the assembled crepe cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
- Garnish Creatively: Add a touch of finesse by garnishing with additional chives, lemon slices, or capers before serving.
Enjoy the beautifully layered Smoked Salmon Crepe Cake as an impressive centerpiece or a delightful addition to your culinary repertoire. Its balanced flavors and exquisite presentation are sure to leave a lasting impression on your guests.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.75g | 2% |
| Sugar 3.40g | 3% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.62g | 9% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 120ug | 13% |
| Choline 140mg | 25% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 6mg | 40% |
| Vitamin B6 0.53mg | 31% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 3.72ug | 155% |
| Vitamin C 2.90mg | 3% |
| Vitamin E 0.54mg | 4% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 100mg | 8% |
| Copper, Cu 0.10mg | 12% |
| Iron, Fe 0.91mg | 8% |
| Magnesium, Mg 40mg | 9% |
| Phosphorus, P 330mg | 26% |
| Potassium, K 460mg | 13% |
| Selenium, Se 36ug | 63% |
| Sodium, Na 140mg | 10% |
| Zinc, Zn 1.06mg | 10% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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