Serves 4
- 1 1/2 cups crème fraiche
- 3 tablespoons finely sliced chives
- 1 lemon, cut in half and wrapped in cheesecloth
- 1/2 pound smoked salmon (Ming's Tea-Smoked Salmon from Perona Farms or similar)
- 4 (10-inch) crêpes
- 1 cup micro lemon pepper blend
- 1 teaspoon extra virgin olive oil
- Fine sea salt and freshly ground white pepper to taste
- Preheat the oven to 350°F.
- In a small bowl, mix together the crème fraiche, chives and juice of half a lemon; season to taste with salt and pepper.
- Cut the smoked salmon into very thin slices—you will need 6 to 8 slices of salmon per crêpe.
- Lay one crêpe flat on a clean cutting board and spread 1/4 cup of the crème fraiche mixture over most of the crêpe. Barely warm the sliced smoked salmon in the oven. Arrange the smoked salmon slices on half of the crêpe. Roll the crêpe up, starting on the smoked salmon side. Repeat with the remaining 3 crêpes.
- Trim the ends of each crêpe and cut the crêpe into 8 pieces. Spoon a 1 1/2-inch circle of the crème fraiche mixture in the middle of each plate. Place the crêpe pieces, standing up, in a circle on the crème fraiche mixture.
- Season the micro lemon pepper blend and toss with the extra virgin olive oil and lemon juice. Place some of the micro blend as garnish in the middle of the crêpe pieces on each plate.
>>This recipe appears in
Episode #424.
>> For additional recipes and more, visit
www.ming.com
