Smoked Salmon Appetizer Crepes Food

SMOKED SALMON APPETIZER CREPES

Steps:

• In a small bowl, whisk the first five ingredients. Combine flour and salt; add to egg mixture and mix well. Refrigerate for 1 hour., Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. , Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between., For filling, in a large bowl, beat the cream cheese, cream and chives until fluffy. Stir in salmon., To serve, spread each crepe with about 2 tablespoons filling. Fold the crepes into quarters; cut each folded crepe into two wedges.

CREPES WITH SMOKED SALMON AND LEMON-HERB SOUR CREAM

Steps:

• In a medium bowl, add all of the crepe batter ingredients and whisk together until smooth. Expect the batter to be thinner than normal pancake batter. Refrigerate the batter for at least 30 minutes.
• When ready to make the crepes, lightly brush a 6 to 8-inch crepe pan or small nonstick skillet with melted butter and put over medium-high heat.
• Ladle a few tablespoons of batter into the center of the hot pan.
• Lift the pan, removing it from the heat, and swirl so the batter coats the bottom of the pan in an even layer that's as thin as possible. If you have a few holes in the crepe, you can add a bit more batter to those bald spots to cover them. If there is excess batter in the pan, simply pour it back into the batter bowl.
• Return the pan to the heat and cook until the edges crisp and the batter loses its shine, about 45 seconds to 1 minute. Using a nonstick spatula, flip the crepe and continue cooking on the other side, another 30 to 45 seconds.
• If making crepes in advance, you can either slide the cooked crepes onto a cookie sheet and keep warm in a 200 degree F oven, or stack on a plate, putting waxed paper between each layer to prevent sticking while you continue with the remaining batter.
• When ready to serve, heat 1 crepe in a pan and add some of the filling, warming slightly. (If you imagine your crepe to be divided into quarters, you only want to add filling to the bottom corner in order to fold it properly. The crepe should be folded in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). If you want more filling, crepes can be either rolled or folded in half.)
• Combine the sour cream or creme fraiche, lemon zest, lemon juice, dill, chives, and capers, in a small bowl and season with salt and pepper, to taste.
• To serve, put a piece of smoked salmon in the bottom corner of a warmed crepe, folding in half (like you would an omelet) and then again into a neat triangle (like a piece of pie). Repeat with remaining crepes and filling. Arrange the crepes on a serving platter. Top each with a dollop of lemon-herb cream and a caper berry before serving.

CHEESY SMOKED SALMON APPETIZERS

Steps:

• Lay a sheet of good quality baking paper or a double layer of aluminum foil on your bench top. Spread the salmon onto the paper to form a large square shape. Overlap each slice- there should be no gaps and you must be able to roll the salmon later and have the slices hold together.
• In a bowl mix all remaining ingredients. Spread this mixture over the salmon.
• Using the paper or foil. Roll the salmon. The cream cheese will end up in the centre of the salmon rolls. Refrigerate until required.
• Slice into approx one inch rolls (they'll look like small sushis). Sprinkle with extra finely chopped chives, or parsley.

CLASSIC SMOKED SALMON APPETIZER

Steps:

• Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
• Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
• Garnish with red onion, capers, lemon slices and dill.