Chef Gavin put together 4 simple Salmon Canapés you can put together yourself at home. Each recipe requires ingredients you can buy at our store and your local grocers. Seafood canapés always bring a touch of class to your party! -Jen
1 side Smoked Salmon
250 g Cream Cheese (softened)
1/2 bunch Fresh Dill (chopped)
1/2 bunch Fresh Parsley (chopped)
Zest and Juice of 1/2 a Lemon
2/3 cup Flour (sifted)
1/4 tsp Salt
2 Tbsp Icing Sugar (sifted)
2 Eggs (beaten)
1 Cup Milk
4 Tbsp Water
- Make crepe batter first. Combine all dry ingredients in one bowl. Combine all wet ingredients in a separate bowl. Add the wet to the dry, whisk well until just mixed. Don’t over mix. Let the batter rest 15 mins at room temperature.
- Meanwhile, in a bowl or Kitchenaid, mix the cream cheese, herbs and lemon. Place in a small bowl, and reserve.
- Preheat a non-stick pan over medium low heat. Add a bit of butter, just enough to melt and cover the bottom of the pan. Using a 2 oz ladle, ladle 2 oz of the batter at a time into the pan. You should end up pouring a thin circle in the pan.
- Cook the crepe for 1-2 mins on the first side, then flip over and cook for another 1-2 mins. Stack crepes on a plate with small pieces of parchment separating them.
- You can make the crepes ahead of time and freeze them in a large ziplok bag. Just be sure to keep them separated by the parchment.
- Place one crepe on the counter. Spread an even coat of the cream cheese mix over the one side of the crepe. Next, place an even layer of smoked salmon slices.
- Roll the crepe up, starting from the longest edge. Roll tightly and place on a tray. The crepe should stick to itself because of the cream cheese. Place the rolled crepes in the fridge for 30 mins or in the freezer for 15 mins. You want to chill them down, because that way the are easier to slice. When slicing, square off the ends. Slice into 1/2 “ coins, or slice on a diagonal. Place slices rolls on a platter or plate.