Smoked Salmon Crepes

Ingredients:

For the salmon filling:

16oz Alaska Smokehouse Smoked Salmon, skin removed and drained

16oz cream cheese, softened

1/2 teaspoon paprika or chili powder

2 tablespoons fresh dill, chopped

2 teaspoons lemon juice

2 teaspoons olive oil

For the crepes:

2 cups milk

3 eggs

2 cups flour

pinch of salt

1 teaspoon vegetable oil like sunflower

For the sauce:

3 tablespoons butter

1/3 cup all-purpose flour

1-3/4 cups whole milk

1 tablespoon lemon juice

2 tablespoons chopped chives

Salt & Pepper to taste

Garnish:

Salmon Roe (optional)

Fresh Dill, chopped (optional)

Procedure:

To prepare the crepes, mix eggs and milk, then whisk in the flour and salt.

Pour 1/4 cup of the batter onto a small non-stick pan, about 8", and rotate the pan until the batter covers the bottom of the pan evenly.

Cook 1-2 minutes on medium heat until bubbles form around edges, then flip the crepe over and cook the second side for 1 minute.

Remove and keep warm.  Repeat with remaining batter.

To make the filling, flake the salmon in a large bowl and add the cream cheese, paprika, dill, lemon juice, salt, pepper, and olive oil.  Mix thoroughly to combine and set aside.

To make the sauce, melt the butter in a medium size pot over low heat, then add flour to make a light roux.

Cook, stirring constantly for about 30 seconds to 1 minute and be careful not to burn.

Remove pan from heat, then add 1/2 cup of milk and whisk thoroughly to break up the lumps.

Keep whisking until the mixture looks creamy, then slowly add in the rest of the milk, while whisking constantly.

Return the pan to heat and adjust to medium-low.  Cook the sauce while whisking frequently for about 10-15 minutes.

Add in lemon juice, chives, and salt and pepper and whisk to combine.  

To assemble, spoon portions of the salmon filling in the center of each crepe and fold sides over filling.

Serve by placing crepes on a plate and ladling sauce over the top.

Garnish with salmon roe and fresh dill (optional).