Salmon and Herb Crêpes for the Holidays

Here’s a simple recipe for Gourmet New Year’s Herb Salmon Crêpes—a fun little finger-food appetizer that’s great with Champagne on New Year’s Eve (or a fun appetizer to serve guests any time of year). I did the video on E-how; if you don’t want to watch the whole thing, just skip to below. Enjoy!

Gourmet New Year’s Herb Salmon Crepes —powered by


• Start with 8 ounces of light cream cheese. Beat it with an electric mixer to soften it.
• Now fold in 2 tablespoons snipped fresh parsley, 2 tablespoons snipped fresh chives, 1 tablespoon lemon juice, 1 teaspoon of dried dill weed and salt and freshly ground black pepper to taste.
• Gently stir all this together. Gently fold in 4 ounces of flaked salmon. This is hard smoked salmon but you could also use lox style salmon. Stir until it’s evenly dispersed throughout. • Spread 1/4 cup of the mixture across the center of a crepe (you’ll need about 4 total) making sure you go to the edge. Roll that up. Cut the crêpes in to 1 quarter to 1 half inch pieces and arrange them on a serving platter.

Other links you might enjoy:
• How to Freeze Crêpes
• Crêpes: The Master Recipe

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