Smoked Salmon And Mascarpone Crepe Cake With Pea Sa

Name: Smoked Salmon And Mascarpone Crepe Cake With Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup flour; 3 None eggs; 1 tbsp vegetable oil; 1 1/4 cups milk; 16 oz mascarpone cheese; 2 tbsp horseradish sauce; 2 tbsp capers, rinsed and coarsely chopped; 2 tbsp finely chopped fresh tarragon; 1 tbsp finely grated lemon peel; 1 lb sliced smoked salmon; None None FOR THE PEA SALAD; 10 oz sugar snap peas; 7 oz snow peas; 5 oz snow pea shoots; 2 tbsp olive oil; 2 tbsp lemon juice

Servings: persons

3/4 cup flour
3 None eggs
1 tbsp vegetable oil
1 1/4 cups milk
16 oz mascarpone cheese
2 tbsp horseradish sauce
2 tbsp capers, rinsed and coarsely chopped
2 tbsp finely chopped fresh tarragon
1 tbsp finely grated lemon peel
1 lb sliced smoked salmon
None None FOR THE PEA SALAD
10 oz sugar snap peas
7 oz snow peas
5 oz snow pea shoots
2 tbsp olive oil
2 tbsp lemon juice

1
Line bottom and side of a deep 9-inch round cake pan with plastic wrap.
2
Place flour in a large bowl. Gradually whisk in combined eggs, oil and milk. Strain batter into large measuring cup; cover. Let stand for 30 mins.
3
Heat oiled 9-inch nonstick skillet on low heat. Pour about 1/4 cup batter into pan, tilting pan so batter coats bottom evenly. Cook crepe, loosening around edge with spatula, until lightly browned. Turn; brown other side. Remove from pan. Repeat with remaining batter to make 8 crepes.
4
Combine mascarpone, horseradish, capers, tarragon and lemon peel in medium bowl; stir to combine. Place a crepe in prepared pan. Spread with about 1/3 cup of the mascarpone mixture. Cover with slices of salmon. Continue layering with remaining crepes, mascarpone mixture and salmon, finishing with crepe layer. Cover; refrigerate for 3 hours, or until firm.
5
Meanwhile, for the pea salad, boil, steam or microwave sugar snap and snow peas, separately, until just tender; drain. Rinse under cold water; drain. Place in large bowl with remaining ingredients; toss gently to combine.
6
Cut crepe cake into 8 wedges. Serve with pea salad.

1345

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3/4 cup flour, 3 None eggs, 1 tbsp vegetable oil, 1 1/4 cups milk, and more.

Yes, Smoked Salmon And Mascarpone Crepe Cake With Pea Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Smoked Salmon And Mascarpone Crepe Cake With Pea Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions