Buckwheat Chive Crêpes with Smoked Salmon
Sliced diagonally to reveal a colourful filling, these elegant wraps make a lovely luncheon entrée or appetizer.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 314 |
| pro | 20 g |
| total fat | 18 g |
| sat. fat | 10 g |
| carb | 19 g |
| fibre | 2 g |
| chol | 135 mg |
| sodium | 565 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 16% |
| vit A | 27% |
| vit C | 10% |
| folate | 30% |
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1 tube (4.5 oz/130 g) goat cheese, softened
1 tbsp (15 mL) chopped fresh dill or chives
1 tsp (5 mL) each grated lemon rind and lemon juice
Pinch each salt and pepper
8 Buckwheat Chive Crêpes (see Best Basic Crêpes)
1 pkg (5 oz/150 g) sliced smoked salmon (12 slices)
2 cups (500 mL) mixed baby salad greens
Preparation:
In small bowl, blend together goat cheese, dill, lemon rind and juice, salt and pepper; spread rounded 1 tbsp (15 mL) over each crêpe. Lay 1-1/2 slices salmon in line along centre; top with 1/4 cup (50 mL) mixed greens.
Roll up crêpes tightly and place, seam side down, on plate. (Make-ahead: Cover and refrigerate for up to 24 hours.) To serve, cut in half on diagonal.
Roll up crêpes tightly and place, seam side down, on plate. (Make-ahead: Cover and refrigerate for up to 24 hours.) To serve, cut in half on diagonal.
Source
Canadian Living Magazine: February 2007
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