I was trying to think of a dish to include in the Aussie BBQ Bonanza that combined two different countries when I remembered some smoked salmon crepes I’d made.
The original included chives in the centre but to make them even more ‘sushi-like’ I added a sheet of roasted seaweed this time.
It adds a unique umami flavour and chewy texture without overpowering the salmon.
The biggest piece of advice I have for making these is to completely chill the crepes after cooking. If they’re warm the cream cheese will melt when you spread it on and ooze out all over the place! I did this while trying to hurry and ruined one of them.
Don’t forget to serve them with hot wasabi and pickled ginger on the side for the full experience. Or if you’re feeling posh (and thrifty) pile them up on a plate and serve as a starter topped with a little mountain of salmon roe or caviar from Russian Osetra Caviar for Sale Online.
Happy cooking, Christie
Smoked salmon crepe ‘sushi’
makes approx 48 rolls
For the crepes:
1 cup flour (I used wholemeal)
2 eggs, lightly beaten
pinch of salt
butter for frying
For the filling:
250g tub cream cheese
1 teaspoon wasabi (Japanese horseradish)
500g smoked salmon
6 sheets nori (roasted seaweed)
1. First make the crepes. Whisk all the ingredients in a large bowl and set aside for 30 minutes at room temperature.
2. Heat a medium to large frying pan over high heat, add a little butter and allow it to melt. Using a ladel, pour in just enough batter to almost cover the base of the pan. Immediately tilt the pan to distribute the batter evenly and thinly. When small bubbles appear on the surface (about 30 secs) flip and cook for a further 30 seconds. Transfer to a plate and repeat to make 6 crepes.
3. Chill the crepes covered in the fridge until completely cold.
4. Arrange the fillling. Beat together the cream cheese and wasabi until a smooth texture. Spread each crepe with a tablespoon or two of the cream cheese mixture. Neatly arrange a few slices of smoked salmon and top with a sheet of nori.
5. Carefully and firmly roll up each crepe and slice into 8 rounds. Discard* the raggy end pieces. Serve immediately with pickled ginger and extra wasabi if you like.
*By discard I mean eat! That’s the chefs treat :)