Wild Salmon Crepes
Submitted by jojo2391
Green-flecked spinach crepes folded around flaked wild salmon, sauteed mushrooms, and tangy yogurt sauce with fresh tarragon. An elegant brunch for two that’s ready in 30 minutes.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minThese aren’t your standard brunch crepes.
The batter itself gets a gorgeous green tint from chopped spinach, and the filling is pure comfort: flaked wild salmon in a creamy sauce made from the tin juices, milk, yogurt, and a whisper of fresh tarragon.
Wild mushrooms sauteed in walnut oil get scattered on top as a garnish, and the whole plate comes together looking like something from a weekend bistro.
All from a humble tin of salmon and 30 minutes of your morning.
Kitchen Tips
- Save that salmon tin juice. It becomes the base of your sauce, so don’t pour it down the drain. That liquid is packed with flavor.
- Squeeze the thawed spinach bone-dry before mixing it into the batter. Excess moisture will make your crepes soggy and hard to flip.
- Fold into triangles rather than rolling. It’s easier, holds the filling better, and looks more polished on the plate.
- Use wild mushrooms if you can find them. Button mushrooms work fine, but chanterelles or oyster mushrooms bring a woodsy depth that pairs beautifully with the salmon.
Ingredients
Directions
Drain can of salmon, reserving the juice.
Break fish into large pieces.
Set aside.
Mix together the spinach and 75g / 3oz of the flour.
Beat the egg and milk and add gradually to the flour.
Beat well to remove lumps.
Season with salt.
Heat a drop of oil in a crepe or frying pan.
Put 2 to 3 tablespoons of pancake batter into the pan and rotate gently to spread evenly.
Cook over a moderate heat until the pancake begins to lift.
Turn over to cook other side.
Repeat until the batter is used up.
Keep crepes warm.
Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk.
Stir briskly to prevent lumps.
Add the salmon to the sauce with the mushrooms, seasoning and yogurt.
Heat through.
Put salmon filling onto each pancake and fold into triangles.
Arrange on a serving plate.
Keep warm.
Heat the walnut oil in a pan and quickly fry the remaining mushrooms.
Garnish the pancakes with mushrooms, lettuce and spinach leaves.
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