/wp-content/uploads/2012/03/logo.png 0 0 Vicky /wp-content/uploads/2012/03/logo.png Vicky2014-11-28 00:26:122014-11-28 00:28:01Smoked salmon roulade canape
60g plain flour
1 egg, lightly beaten
30g melted butter, plus extra for cooking
2 tbsp finely chopped fresh dill, plus extra sprigs for garnishing
150g cream cheese
300g smoked salmon slices
- Make the crepes. Sift the flour and a pinch of salt into a bowl, gradually whisk in the egg and milk to create a smooth batter. Stir in the butter and half the dill.
- Melt some butter in a small frying pan over a medium heat. Add a ladleful of batter and swirl to thinly coat the base. Cook for 1 minute each side, until golden, then transfer to a plate. Repeat until all the batter is used up. You should get about 8 crepes
- Combine the cream cheese and dill, with salt and pepper. Spread a tablespoon of this mixture evenly over each crepe. Cover with a layer of salmon and roll up tightly.
- For best results tightly glad wrap each roll, and leave in the fridge. When ready to serve, remove from the fridge 30minute prior to serving and slice 1 inch thick slices.