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Salmon & Asparagus Crepes

salmon and asparagus crepes



1 ¾ C plain flour

4 ½ C milk

4 eggs

Olive oil spray

40g butter

1 small leek, white part only thinly sliced

1 C cream

500g hot smoked salmon (or leftover cooked salmon)

1 bunch asparagus, trimmed, cut into 2cm lengths

2 t finely grated lemon rind

2 T chopped fresh dill

½ C grated cheese



  1. Sift 1 ½ C of the flour into a medium bowl. Make a well in the centre. Whisk 2 ½ C milk and eggs together in a jug. Add milk mixture to flour. Whisk until well combined and season with salt and pepper.
  2. Spray a medium (20cm base) frying pan with oil. Heat over medium heat. Pour ¼ C batter into pan, swirling to cover base. Cook for 1 to 2 minutes or until golden underneath and bubbles appear on the surface. Turn. Cook for 1 minute. Transfer crepe to a plate. Cover to keep warm. Repeat with remaining batter to make 12 crepes in total.
  3. Melt butter in a large frying pan over medium heat. Add leek. Cook for 5 minutes or until soft. Add remaining flour. Cook for 1 minute. Gradually whisk in remaining milk and cream. Bring to the boil, whisking until thickened. Remove from heat and reserve half for topping. Add asparagus and flake in salmon to the other half. Cool for 10 minutes, add lemon rind and dill. Season with salt and pepper.
  4. Preheat oven to 200°C/180°C fan-forced. Grease a deep ovenproof dish. Place 1 crepe on a flat surface. Spoon ¼ C salmon mixture down centre of crepe. Roll up to enclose filling. Place in prepared dish, seam-side down. Repeat with remaining crepes and salmon mixture. Spoon reserved cream mixture over crepes. Sprinkle with cheese. Bake for 20 to 25 minutes or until golden.


Serves 6.

Recipe adapted from


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