French Appetizer Crêpes with Smoked Salmon and Herbs

Smoked Salmon Appetizer Crepes. Fun for the holidays. If you need step-by-step instructions, see my e-How video.

Smoked Salmon Appetizer Crepes. Fun for the holidays. Easy recipe appears below, but if you need step-by-step instructions, see my e-How video.

In support of Small Business Saturday, I recently made about 48 chocolate- and caramel- sauced crêpes for a demo at a great local gourmet food shop. I ended up with some leftover batter, and I thought: Enough with the dessert crêpes! Let’s do something savory. So, with my extra batter, I made an old favorite: Appetizer Crêpes with Smoked Salmon and Herbs.

Hard-smoked salmon is smoked over wood; it’s often from the Pacific Northwest.

I first came up with the recipe when e-How asked me to develop a recipe for Smoked Salmon Crêpes and present it in a video. The video itself wasn’t my finest hour—but crêpes with smoked salmon have become a favorite. They make terrific appetizer crêpes for the holidays—flag this recipe for the festivities ahead.

Note: I prefer using hard-smoked salmon (also known as hot-smoked salmon), which often comes from the Pacific Northwest. This is different than lox-style salmon. If you’re having trouble finding hard-smoked salmon, here’s a source on Amazon.*

French Appetizer Crêpes with Smoked Salmon and Herbs
Prep time: 
Total time: 
Serves: 30
 
Ingredients
  • 8 ounces of light cream cheese
  • 2 tablespoons snipped fresh parsley
  • 2 tablespoons snipped fresh chives
  • 1 tablespoon lemon juice
  • 1 teaspoon dried dill weed
  • Salt and freshly ground black pepper to taste
  • 4 ounces hot-smoked salmon, flaked (you can also use lox-style salmon, if you wish)
  • 4 6- to 8-inch crêpes
Instructions
  1. Beat it with an electric mixer to soften it.
  2. Beat the cream cheese with an electric mixer to soften it.
  3. Fold in the parsley, chives, lemon juice, dill weed, salt, and pepper. Gently fold in 4 ounces flaked hard-smoked salmon. Stir gently until it's evenly dispersed throughout.
  4. Spread ¼ cup of the mixture across the center of a crepe, making sure you go to the edge. Roll up the crêpe. Repeat with remaining crepes and salmon spread.
  5. Cut the crêpes in to 1-half-inch pieces and arrange them on a serving platter.

* You should be able to find hard-smoked salmon at a local gourmet shop or larger retailer like Costco or World Market. I’m giving this link simply to show you what to look for. Disclosure: Chez Bonne Femme is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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