Northwest Smoked Salmon Crêpes Recipe

Name: Northwest Smoked Salmon Crêpes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces hot-smoked salmon (see notes); 2/3 cup mayonnaise; 1/3 cup sour cream; 1 cup shredded parmesan cheese; 2 teaspoons lemon juice; 3/4 teaspoon Worcestershire; 3/4 teaspoon chopped fresh dill; 1/8 teaspoon white pepper; 1/8 teaspoon hot sauce; Seasoned salt; 2 tablespoons melted butter; Paprika; Fresh dill sprigs, rinsed

Servings: persons

5 ounces hot-smoked salmon (see notes)
2/3 cup mayonnaise
1/3 cup sour cream
1 cup shredded parmesan cheese
2 teaspoons lemon juice
3/4 teaspoon Worcestershire
3/4 teaspoon chopped fresh dill
1/8 teaspoon white pepper
1/8 teaspoon hot sauce
Seasoned salt
2 tablespoons melted butter
Paprika
Fresh dill sprigs, rinsed

1
Stack 2 crepes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crepes; discard scraps.
2
Preheat oven to 350u00b0. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 cup. In a bowl, mix mayonnaise, sour cream, 1/2 cup parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste.
3
Mound about 1 1/2 teaspoons of the salmon filling on one half of each crepe round; fold it over to make a half-moon shape. Set crepes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 cup cheese and a little paprika.
4
Bake until crepes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 ounces hot-smoked salmon (see notes), 2/3 cup mayonnaise, 1/3 cup sour cream, 1 cup shredded parmesan cheese, and more.

Yes, Northwest Smoked Salmon Crêpes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Northwest Smoked Salmon Crêpes

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