Smoked Salmon Crepe Cake
It’s totally Instagram-worthy, impresses your guests, and yes… every slice is as indulgent as it looks!
Servings: 8
Ingredients
- 200 g Smoked salmon sliced
- 8 French crepes Check the notes for instructions on making perfect French crêpes.
- 100 g Cream cheese
- 100 g Crème fraîche
- 1 tsp Garlic powder
- 1/4 tsp Freshly ground black pepper
- 1 tbsp Fresh dill finely chopped
Instructions
- In a bowl, mix together cream cheese, crème fraîche, garlic powder, black pepper, and dill until smooth. Set aside.
- Select the prettiest crepe for the top of the cake — this will be the visible layer.
- Place a crepe on your serving plate and spread a thin, even layer of the cream cheese mixture. Top with smoked salmon slices.
- Repeat the process with the remaining crepes, stacking them neatly.
- Chill the assembled cake in the fridge overnight to let it set and the flavours meld.
- Cut into small wedges and serve immediately.
Notes
I referred to French Cook Academy for guidance on making perfect French Crêpe by French Cook Academy. Halve the recipe ingredients, and it will yield about 14 crepes (16 cm diameter), perfect for building this cake.