Crepes and Smoked Salmon Appetizer
This Smoked Salmon Appetizer combines crepes, soft cream cheese and smoked salmon. Recipe from the Guide to Canadian Artisanal Cheese Book
This delicious smoked salmon appetizer is a lovely Gâteau made with soft cheese and crepes. Perfect for a party.
This smoked salmon appetizer recipe is courtesy of Chef Gurth Pretty from his new Guide to Canadian Artisanal Cheese book. Use the finest quality ingredients you can find - substiting a high quality cream cheese if Quark is not available - to make this uniquely delicious appetizer.
Quark & Fundy Smoked Salmon Gâteau
- Serves: 8 to 10
- Prep Time: 40 minutes + 1 hour refrigeration
- Cooking Time: 20 minutes
- Gurth says good quality cream cheese can substitute for Quark, if needed
Make Ahead Tip: The crêpes can be made 1 week ahead, stacked with waxed paper between each crêpe, wrapped in plastic wrap and frozen. The gateau can be made 1 day ahead, covered and refrigerated.
Crepes:
- 2 eggs, lightly beaten
- 1 cup milk
- ½ cup water
- 3 Tbsp. melted, unsalted butter
- ½ tsp kosher salt
- 1 cup all purpose flour
Filling:
- 1 cup quark cheese (or cream cheese if you can’t find any quark)
- 1 medium red onion, finely diced
- 3 Tbsp. finely chopped fresh dill
- 27 oz. Atlantic smoked salmon, sliced
- Sprigs of fresh dill
Crêpes Preparation:
- In a small bowl, combine the eggs, milk, water and butter.
- In a second bowl, mix the salt and flour. Pour in the egg mixture and stir until well blended: cover and refrigerate for 1 hour.
- Strain into a clean bowl to remove any lumps.
- In a medium skillet, over medium-high heat, brush the skillet with a little extra butter. Pour in 3 Tbsp. of batter and swirl so the entire surface of the pan is covered with batter.
- Cook until lightly golden along the edges: flip and cook for 30 seconds.
- Remove from heat, permit to cook and cover with wax paper.
- Repeat with remaining batter.
Final Assembly:
- On a large plate or platter, place 1 crepe and spread a small amount of cheese onto it.
- Sprinkle with diced onion and chopped dill and cover with 3-4 slices of smoked salmon.
- Place a second crepe on top.
- Repeat the layers until all the ingredients are used, ending with a crepe.
- Slice into pie-shaped pieces and garnish each serving with a sprig of dill.
Bon Appétit! And for another terrific cheese recipe- try Devy Stone's Phyllo Pockets.
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