Recipe of the Week


Prep Time: 2½ Hours
Yields: 48 Pinwheels

For festive occasions, why not take a minute more to create an elegant presentation. The flavor can be further enhanced with the use of local herbs and spices. These salmon pinwheels are beautiful when plated on a crystal pedestal.

8 ounces thinly sliced smoked salmon
1 tbsp chopped fresh dill
¾ cup crème fraîche or sour cream
1 tbsp chopped chives
1 tsp lemon zest
⅛ tsp black pepper
⅔ cup milk
⅔ cup flour
2 tsps butter, melted
¼ tsp salt
2 large eggs

In a small mixing bowl, combine crème fraîche, chopped chives, lemon zest and black pepper. Cover citrus crème and refrigerate until ready to serve. In a large mixing bowl, combine milk, flour, melted butter, salt and eggs. Whisk batter until smooth and a heavy whipping cream consistency is achieved. Place a lightly greased crêpe pan or 10-inch nonstick skillet over medium-high heat. Place approximately 2 ounces of crêpe batter into crêpe pan, tilting in a circular motion until batter spreads evenly. Cook crêpe until outer edges brown and loosen from pan. Flip and cook 1 additional minute. Using a thin spatula, gently remove crêpe from pan. Stack crepes between sheets of wax paper until ready to fill. Continue cooking process until all batter is used. To assemble, spread one side of each crêpe with 1½ tablespoons of citrus crème, leaving a ¼-inch border. Place 2–3 pieces of smoked salmon on each crêpe and roll up in jelly-roll fashion. Cut each rollup into 6 pieces. Secure with wooden picks. Cover and chill 1–2 hours.
































































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