Smoked salmon crepe cake
The Smoked Salmon Crepe Cake showcases layers of delicate crepes filled with a creamy chive-infused cheese and savory smoked salmon, perfect for elegant brunches. This dish blends textures and flavors for a visually stunning centerpiece.
Cook time 50 min
Prep time 435 min
Ingredients:
1 lb salmon1/3 cup cream cheese
1.25 cups milk (1% fat)
2 tbsp chives
1 cup all-purpose white wheat flour
2 eggs
1 short spray cooking spray oil
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.
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.
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.
Smoked salmon crepe cake FAQ:
Each crepe should be cooked for about 1-2 minutes on the first side, until the edges begin to lift and the bottom is lightly browned. Flip and cook for an additional 1 minute on the other side.
A non-stick skillet or crepe pan of about 10 to 12 inches in diameter works best for making crepes. This size allows you to spread the batter evenly for thin crepes.
Yes, you can store the assembled crepe cake in the refrigerator for up to 2 days. Keep it covered with plastic wrap to prevent it from drying out.
A good substitute for cream cheese is mascarpone cheese or a dairy-free cream cheese alternative if you need a vegan option. Adjust the amount of herbs to taste.
To prevent sticking, stack the cooked crepes with parchment paper between each layer. Allow them to cool completely before layering with filling.
Cooking 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.
Nutrition Facts
6 ServingsCalories 240kcal
Protein 22g
Carbohydrates 20g
Fiber 0.75g
Sugar 3.40g
Fat 8g
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