Smoked salmon crepes with poached eggs
makes
4
Hot-smoked salmon crêpes and horseradish crème fraîche
“This is inspired by the buckwheat crêpes of Brittany." – Colin Fassnidge
Ingredients (14)
- 1 cup (150g) plain flour, sifted
- ¾ cup (180ml) milk
- 1 egg, beaten
- ¾ cup (180g) creme fraiche
- 2 tbs horseradish cream
- 1 tbs chopped dill
- 1tbs chopped chives
- Grated zest of 1 lemon
- 1 lemon cut into wedges
- 20g butter (or 1 tbsp of sunflower oil)
- 1/3 white vinegar
- 4 eggs
- 1 cup baby spinach leaves
- 300g hot-smoked salmon, skin removed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For crepes, place flour and ½ tsp salt in a bowl and make a well. Mix milk, egg and ¼ cup (60ml) water in a jug. Slowly pour liquid into well, whisking constantly until batter is smooth. Set aside for 10 minutes.
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2.Combine creme fraiche, horseradish, herbs and zest in another bowl and season.
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3.In 4 batches, heat 1 tsp butter or oil in a 24cm non-stick frying pan over medium-high heat. Pour in a quarter of batter (about ½ cup/125ml), swirling to cover base. Cook for 2-3 minutes until bubbles form and base is lightly browned. Flip and brown other side. Transfer to a plate and repeat.
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4.Meanwhile, fill a saucepan two-thirds full with hot water, add white vinegar and place over medium-high heat. When bubbles are visible on the base of the pan but not breaking the surface (keep the water in this state) use a large spoon to stir water to form a whirlpool, then drop in 2 eggs and cook for 3½ minutes or until cooked to your liking. Transfer with a slotted spoon to paper towel. Repeat with remaining eggs.
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5.Spread each crepe with 1 tbs horseradish sauce, top with spinach, salmon and egg and serve with remaining horseradish sauce and lemon wedges.
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