Buckwheat crepes with smoked salmon and dill

    15 min

    If you are looking for a starter to make for a gluten free dinner party, or if you like the nutty robust flavour of buckwheat, try this easy smoked salmon starter.

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    Serves: 4 

    • 250ml creme fraiche
    • 4 tablespoons cream cheese, at room temperature
    • 50g fresh dill, minced
    • 1 teaspoon fresh chives, minced
    • 1/2 lemon, juiced
    • pepper to taste
    • 5 buckwheat crepes
    • 8 slices smoked salmon

    Prep:15min  ›  Ready in:15min 

    1. Mix the creme fraiche with the cream cheese. Add herbs and stir to combine. Add the lemon juice and season with pepper.
    2. Place a bowl or a plate over each crepe and cut all around to even out the sides.
    3. Spread the cream mixture on the crepe and place a second crepe on top, then add a slice of smoked salmon.
    4. Repeat with the remaining crepes. Roll up the crepes.
    5. Insert 5 small wooden skewers at regular intervals and cut with a sharp knife between each skewer.


    Find a recipe for gluten free buckwheat crepes here .

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