Smoked Salmon, Caper and Dill Crepe Rolls


Preparation info

  • Makes about


    mini rolls
    • Difficulty


    • Ready in

      20 min

Appears in

Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

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.


  • ¾ cup plus 2 tablespoons cream cheese
  • tablespoons chopped dill
  • 1 tablespoon capers, rinsed and finely chopped
  • grated zest and juice of ½ lemon
  • 4 bought crepes or homemade Foolproof Crepes
  • 5 ounces thinly sliced smoked salmon
  • sea salt and freshly ground black pepper


    1. Mix together the cream cheese, dill, capers, lemon zest and juice until creamy, then season lightly with salt and pepper.
    2. 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.)
    3. Trim away the ends and cut into neat 1-inch slices. If any happen to unroll, use toothpicks to secure them. Serve straightaway or keep covered in the refrigerator until ready to serve.