2tbsp capers; drained, rinsed and chopped coarsely
2tbsp fresh dill, chopped finely
1tbsp finely grated lemon rind
300g sour cream
500g sliced smoked salmon
Extra sour cream and dill, for serving
Instructions
Line base and side of a 20cm round cake pan with
plastic wrap. Place flour in a medium bowl. Make a
well in the centre; gradually whisk in combined
eggs, oil and milk. Strain into a large jug. Stand
for 30mins
Heat an oiled 19cm frying pan. Pour 1/4c of the
batter into the pan, tilting pan to coat base.
Cook over medium heat, loosening around edge with
a spatula, until lightly browned. Turn; brown
other side. Remove from pan; repeat with remaining
batter to make a total of 5 crepes
Combine capers, dill, rind, juice and sour cream in
a small bowl. Place 1 crepe in prepared cake pan.
Spread with 1/4 of sour cream mixture. Cover with
1/4 of the salmon, finishing with a crepe. Cover;
refrigerate overnight
Gently turn cake onto a chopping board. Discard
plastic wrap. Using a sharp knife, carefully trim
cake into a square. Discard trimmings. Cut into
approxiamately 4cm squares. Top with sour cream and
dill
Originally Submitted
1/27/2011
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You can add this SMOKED SALMON CREPE CAKES recipe to your own private DesktopCookbook.
