Smoked Salmon Crepe Cake Recipes

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SMOKED-SALMON CRêPE TORTE



Smoked-Salmon Crêpe Torte image

Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.

Provided by Mary Cech

Categories     Cheese     Dairy     Fish     Appetizer     Brunch     Side     Dinner     Lunch     Buffet     Cream Cheese     Seafood     Salmon     Advance Prep Required     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 servings

Number Of Ingredients 14

Crêpes
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups whole milk
2 eggs
2 tablespoons unsalted butter, melted
Smoked-Salmon Filling
One 8-ounce package cream cheese at room temperature
1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only
2 teaspoons capers, drained and rinsed
1/2 teaspoon fresh lemon juice
2 tablespoons whole milk
One 4-ounce package smoked salmon

Steps:

  • To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
  • Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
  • To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
  • Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
  • Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.

SMOKED SALMON APPETIZER CREPES



Smoked Salmon Appetizer Crepes image

A creamy filling featuring smoked salmon and fresh chives is tucked inside golden, tender crepes. A splash of brandy adds impeccable flavor. Folded into quarters and cut in half, the cute nibbles are never passed up.-Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 20 appetizers.

Number Of Ingredients 12

1 cup 2% milk
2 eggs
2 egg yolks
2 tablespoons butter, melted
2 tablespoons brandy or unsweetened apple juice
1 cup all-purpose flour
1/2 teaspoon salt
FILLING:
2 packages (3 ounces each) cream cheese, softened
3 tablespoons heavy whipping cream
4 teaspoons minced chives
1 package (4 ounces) smoked salmon or lox

Steps:

  • In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon., To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.

Nutrition Facts : Calories 100 calories, Fat 7g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 219mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM



Crepes with Smoked Salmon and Lemon-Herb Sour Cream image

Provided by Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

1 cup quick mix flour (recommended: Wondra)
1 cup milk
1/3 cup cold water
3 eggs, beaten
4 tablespoons melted butter, plus more for pan
Pinch kosher salt
1 cup sour cream or creme fraiche
1 lemon, zested and juiced
1/4 cup minced dill
2 tablespoons snipped chives
2 tablespoons chopped capers
Kosher salt and freshly ground black pepper
4 ounces smoked salmon
Caper berries, for garnish, optional

Steps:

  • In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
  • When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
  • Ladle a few tablespoons of batter into the center of the hot pan.
  • Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
  • Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
  • If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
  • When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
  • Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
  • To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

SMOKED SALMON CREPE CAKE



Smoked Salmon Crepe Cake image

Crepes get vertical in this multilayered savory cake of smoked salmon and tangy herbed cream cheese. And since crepes can be tricky and tear, we've allowed for some extras-make the cake with the prettiest ones, then schmear the rest with your favorite jam, roll them up and eat them as a sweet snack.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

3 large eggs
1 cup all-purpose flour
1 1/4 cups whole milk
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted, plus more melted butter for the pan
1/2 pound cream cheese, at room temperature
2 tablespoons chopped capers
2 tablespoons chopped cornichons
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/2 cup cold heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/2 pound very thinly sliced gravlax, Scottish smoked salmon or nova, separated and gently torn into 1- or 2-inch pieces
2 tablespoons fresh lemon juice
1/2 cup finely chopped red onion
3 large eggs, hard-boiled, peeled and grated on the smallest holes of a box grater (about 1 1/4 cups grated egg)

Steps:

  • For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
  • Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
  • For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
  • To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
  • To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.

CREPES WITH SMOKED SALMON



CREPES WITH SMOKED SALMON image

Categories     Fish     Brunch     Vegetarian     Dinner     Lunch

Number Of Ingredients 17

Crepes:
1 cup quick mix flour
1 cup milk
1/3 cup cold water
3 eggs beaten
3 or 4 tablespoons melted butter, plus more for pan (butter for pan not needed if non stick griddle)
Pinch of salt
Smoked Salmon and Sauce:
1 cup sour cream, greek yogurt or creme fraiche
1 lemon, zested and juiced
1/4 minced dill
2 tablespoons snipped chives
2 tablespoons chopped capers
Salt and ground black pepper
4 ounces smoked salmon
thinly sliced red onion
Caper berries for garnish (optional)

Steps:

  • In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes. Lightly brush a 6 inch crepe pan or small nonstick skillet with melted butter and put over medium high heat. Ladle a few tablespoons of the batter into the center of the hot pan. Lift the pan, removing it from the heat and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. Return the pan to the heat and cook until the edges are crisp and the batter loses its shine, about 45 seconds to 1 minute. using a nonstick spatula, flip the crepe and continue cooking on the other side, another 45 seconds. If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order for it to fold properly. Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives and capers in a small bowl and season with salt and pepper to taste. Once you have all the steps complete, build your crepe and enjoy. Drizzle sauce on top. See photo at: http://www.beaugureaustudios.blogspot.ca/2013/03/ricotta-crepes-with-smoked-salmon.html

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