Smoked Salmon Crepe Cake
500g sliced cold smoked salmon
500g cream cheese (softened)
2 T milk
2 T finely chopped chives
1 T fresh dill, chopped
2 t capers, rinsed, chopped, plus extra capers to serve
2 t lemon juice, plus wedges to serve
½ t lemon zest, finely grated
Green salad, to serve
Crepes (makes about 25)
1 C plain flour
1 ¼ C milk
40g butter, melted
Olive oil spray
- Grease and line a 20cm springform cake pan with cling wrap, leaving plenty overhanging the sides.
- For the crepes, combine flour, milk, eggs and butter in a food processor, season with salt and pepper, then process until smooth. Strain into a jug, then stand at room temperature for 30 minutes.
- Meanwhile, roughly chop 150g smoked salmon and set aside. Place the remaining salmon in the cleaned processor with the cream cheese, milk, chives, dill, capers, lemon juice and zest. Process until smooth, then transfer to a bowl and fold through the chopped salmon.
- Spray a 20cm crepe pan (or frying pan) with olive oil spray and place over medium heat. Pour in enough batter just to coat the base of the pan (about ¼ C), returning any excess to the jug. Cook for 1-2 minutes each side until light golden, stacking crepes between sheets of baking paper as you go, to make about 25 crepes. Allow to cool.
- To assemble the cake, spread each crepe with a thin layer of the filling then layer into the prepared cake pan, finishing with a crepe. Fold in the overhanging wrap to cover, then press down gently. Chill overnight to set.
- When ready to serve, transfer the cake to a serving platter, then cut into thin slices and serve with lemon wedges and a green salad.
Recipe adapted from taste.com.au
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