About this recipe:A crepe filled with smoked salmon and a herby creamy spread is rolled up and sliced - perfect for Christmas parties or your next cocktail party. I usually use buckwheat pancake mix (see notes for recipe link) as they have a stronger nuttier flavour.
4 tablespoons double cream
4 tablespoons cream cheese
5 crepes, cold
5 slices smoked salmon
1/2 lemon, juice only
Freshly chopped dill or chives to taste
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Method Prep:15min › Ready in:15min
Mix the double cream with the cream cheese. Add the lemon juice and chopped herbs.
Spread the mixture on a crepe then add a slice of smoked salmon. Roll up the crepe, then slice into quarters with a sharp knife. (You can use cocktail sticks to secure the rolls if you need to).