Fish Entertaining

Chive crepes with salmon and capers

Name: Chive crepes with salmon and capers
Yield: 32
Ingredients: 1 large egg; 200ml milk; 1 cup (150g) plain flour, sifted; 1/4 cup finely chopped chives; 20g unsalted butter; 100g creme fraiche; 16 smoked salmon slices (about 250g); 1 tablespoon baby salted capers, rinsed, drained; 50g avruga caviar

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by Jill Dupleix

Food writer

Oct 03, 2015

These salmon and caviar crepes make an elegant canapé for your next cocktail party or posh picnic.

1 large egg
200ml milk
1 cup (150g) plain flour, sifted
1/4 cup finely chopped chives
20g unsalted butter
100g creme fraiche
16 smoked salmon slices (about 250g)
1 tablespoon baby salted capers, rinsed, drained
50g avruga caviar

Method

1.

Beat the egg, milk, 100ml water and a pinch of salt in a bowl until smooth. Place flour in another large bowl and make a well in the centre, then gradually pour in the liquid, whisking well. Stir in the chives, then stand for 30 minutes. Melt 1/2 teaspoon butter in a non-stick crepe pan or small frypan over medium-low heat, add 1/4 cup batter, swirling the pan to coat the base. Cook for 2 minutes on each side until golden. Remove from pan and repeat process to make 8 crepes.
2.

Spread each crepe all over with creme fraiche. Fold 2 salmon slices in half and place down one side of the crepe, then top salmon with capers and caviar. Starting on the side with the salmon, roll crepe tightly around the filling. Trim ends and cut in half, then halve each piece on an angle. Stand upright and serve.