Smoked salmon crepe cake

title="Smoked salmon crepe cake"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-crepe-cake.jpg" srcset="https://img.taste.com.au/3gptzeDo/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-crepe-cake-76636-1.jpeg 720w, https://img.taste.com.au/74cswmKH/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-crepe-cake-76636-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon crepe cake"
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• 7:15 Prep


• 0:50 Cook


• 
  6 Servings


• Challenging

Looking for a special occasion show-stopper? This smoked salmon and cream cheese crepe cake will deliver the wow factor.

Featured in
Nutrition information, Lunch recipes

Ingredients

• 500g sliced smoked salmon


• 550g soft cream cheese


• 2 tablespoons milk


• 2 tablespoons finely chopped chives


• 2 teaspoons capers, rinsed, chopped, plus extra capers to serve


• 2 teaspoons lemon juice, plus wedges to serve


• Green salad, to serve

Crepes (makes about 25)

• 1 cup (150g) plain flour


• 1 1/4 cups (310ml) milk


• 2 eggs


• 40g unsalted butter, melted, plus extra to brush


• Olive oil spray

Method

• 
  
  
  Step 1
  
  
  
  
  Grease and line a 20cm springform cake pan with cling wrap, leaving plenty overhanging the sides.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  For the crepes, combine flour, milk, eggs and butter in a food processor, season with salt and pepper, then process until smooth. Strain into a jug, then stand at room temperature for 30 minutes.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Meanwhile, roughly chop 150g smoked salmon and set aside. Place the remaining salmon in the cleaned processor with the cheese, milk, chives, capers, lemon zest and juice.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  Process until smooth, then transfer to a bowl and fold through the chopped salmon.
  
  
  


• 
  
  
  Step 5
  
  
  
  
  Spray a 20cm crepe pan with olive oil spray and place over medium heat.
  
  
  


• 
  
  
  Step 6
  
  
  
  
  Pour in enough batter just to coat the base of the pan (about 1/4 cup or 60ml), returning any excess to the jug. Cook for 1-2 minutes each side until light golden, stacking crepes between sheets of baking paper as you go, to make about 25 crepes. Allow to cool.
  
  
  


• 
  
  
  Step 7
  
  
  
  
  To assemble the cake, layer the pancakes in the pan, spreading each with a thin layer of the filling and finishing with a crepe. Fold in the overhanging wrap to cover, then press down gently. Chill overnight to set.
  
  
  


• 
  
  
  Step 8
  
  
  
  
  When ready to serve, transfer the cake to a serving platter, then cut into thin slices and serve with lemon wedges and a green salad
  
  
  

Nutrition

• 2586 kj

  Energy




• 43g

  Fat Total




• 25g

  Saturated Fat




• 1g

  Fibre




• 34g

  Protein




• 222mg

  Cholesterol




• 1420.8mg

  Sodium




• 6g

  Carbs (sugar)




• 25g

  Carbs (total)

All nutrition values are per serve

• Author: Valli Little, Food director - delicious.


• Image credit: Brett Stevens


• Publication: Taste.com.au

Source: taste.com.au