Smoked Salmon, Caper and Dill Crepe Rolls

Name: Smoked Salmon, Caper and Dill Crepe Rolls
Prep time: 20 min
Total time: 20 min
Yield: Makes about 20 mini rolls
Ingredients: 1 tablespoon capers, rinsed and finely chopped; grated zest and juice of ½ lemon; 1½ tablespoons chopped dill; 4 bought crepes or homemade Foolproof Crepes; ¾ cup plus 2 tablespoons cream cheese; sea salt and freshly ground black pepper; 5 ounces thinly sliced smoked salmon

Preparation info

Makes about
20
mini rolls

Difficulty
Easy
Ready in
20 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

If you can find packages of unsweetened crepes, they are ideal to use for this recipe. If you can’t get hold of crepes, however, wheat tortillas make a good alternative, and a can of crabmeat is a good substitute for the smoked salmon.

Ingredients

¾ cup plus 2 tablespoons cream cheese
1½ tablespoons chopped

Starter
Pescatarian
Breakfast

Method

Mix together the cream cheese, dill, capers, lemon zest and juice until creamy, then season lightly with salt and pepper.
Spread the mixture over the crepes, then top with the smoked salmon. Roll up each crepe tightly to form a long roll. (You can now wrap the rolls in plastic wrap and keep in the refrigerator until needed. This can be done a day ahead.)