“This recipe is a little bit fiddly to put together but always impresses with its delicate look and classic combination of flavours. Even though it takes a little longer to assemble at a catering event it’s well worth the wait. Enjoy!”
- 2 cups milk
- 2 eggs
- 1 cup plain flour
- pinch of salt
- 1 tbsp melted butter
- 2 tbsp chopped dill
- Beat together the milk and eggs.
- Add flour and salt and mix until combined.
- Stir in melted butter and chopped dill and let rest for an hour.
- Lightly butter a crepe pan and pour batter into the center, swirling until it fills the pan. Turn crepe before it gets too much colour and cook the other side. Should make up to 6 crepes. Leave to cool.
- 80g Crème fraiche
- Zest from 1 lemon
- Pinch of salt
- 200g smoked salmon
- Baby capers
- Dill sprigs
- Monkfish caviar
- Cut 2 ends of the crepes so you’re left with 2 flat sides and 2 round sides.
- Mix the crème fraiche, lemon zest and salt together and spread a thin layer over the cooled crepe.
- Top with smoked salmon until it comes 3/4 of the way up the crepe.
- Lay a row of baby capers at the bottom end and tightly roll the crepe up. Wrap in cling film and refrigerate for 30 minutes.
- To serve unwrap the roulade and cut into 1.5cm rounds. Top with a small dollop of crème fraiche, 2 baby capers, a sprig of dill and a small amount of the monkfish caviar.