Salmon Cream Cheese Crepes. In a bowl, blend the cream cheese with the butter, lemon zest, shallot, capers, dill and fish sauce and season with pepper. Lay the salmon over the cream cheese. Top with the spinach salad and tomatoes and season with pepper.
Mix together room-temperature cream cheese and chives in small bowl. Imagine a stack of crepes layered with Salmon and a cream cheese mixture topped with a green olive sliced into wedges and you have a beautiful and delicious appetizer for a crowd.. or make this as a side and serve with salad and you have a meal. Mix together the cream cheese, cream, lemon juice and the horseradish until smooth. You can have Salmon Cream Cheese Crepes using 17 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Salmon Cream Cheese Crepes
- You need 1 of egg.
- You need 1/2 cup of all-purpose flour.
- You need 1/2 cup of milk.
- It’s 1 pinch of salt.
- You need 3 tsp of butter.
- Prepare 1 of salmon fillet.
- Prepare 1/2 of finely chopped onion.
- Prepare 1/4 cup of finely chopped leek.
- You need 1 of garlic clove.
- You need 1/2 cup of sliced mushrooms.
- Prepare to taste of salt and pepper.
- Prepare 100 gr of cream cheese.
- Prepare 50 ml of heavy cream.
- It’s 1/4 cup of grated cheese of your choice.
- It’s 2 tbsp of freshly squeezed lemon juice.
- You need of prasley.
- It’s of dill.
Season with salt, ground black pepper and stir in the chopped dill. Spread the crepes thinly with the cream cheese and top with the smoked salmon. Smoked salmon, Cream Cheese and Egg crepe! Crazy Good Salmon Cream Cheese DipTwo Sleevers.
Salmon Cream Cheese Crepes instructions
- FOR THE CREPES. In a large mixing bowl, whisk together the flour and the egg. Gradually add in the milk, stirring to combine. Add the salt and beat until smooth..
- It's important to use a large pan so the crepes become thin and large. Heat the pan over medium heat and add 1 tbsp butter. When the butter has melted add 1/4 of the crepe mixture to the pan, tilting the pan in a circular motion so that the mixture goes everywhere evenly. Cook the crepe for about 2 minutes, flip and cook for another 2 minutes. Set the crepe aside, and repeat with the rest of the mixture..
- Prepare the Salmon. In a pan over medium-high heat add 1 tbsp butter. Once melted add the salmon fillet, cook for about 2 minutes on each side and start to pull it apart with a fork and a spatula. cook for 2 more minutes and set aside.
- For the Filling. In a large pan over medium-high heat add 1 tbsp butter. Once melted, add the leek, the mushrooms and the chopped onion. Saute for about 3 minutes..
- Add the garlic and Saute for 3 more minutes..
- Reduce heat to low-medium and add the Cream Cheese and the heavy cream..
- While it simmers, whisk the cream cheese continuously so that it melts..
- When the cream cheese has melted, add the pulled salmon and the grated cheese and cook for another minute..
- Remove from heat, add the lemon juice, parsley, a lot of dill and salt and pepper..
- Place 1 crepe on a flat surface. Top with 1/2 of the filling and roll up to enclose. Repeat with the second Crepe..
- Enjoy!.
Fill ready-made crepes with salmon, cream cheese, fresh dill and capers for a sophisticated snack that can be made in a snap. Spread one-third of the cheese mixture over crepe. Tilt skillet and slip spatula under omelet to loosen. Beat the cream cheese until light and fluffy. Add the lemon peel, juice, shallots, remaining dill, capers and paprika.
