Recipe courtesy of Emeril Lagasse
Print
Yield:
4 servings
Level:
Easy

Ingredients

  • 1/4 cup minced shallots
  • 1 cup Herbsaint liqueur
  • 1/4 cup heavy cream
  • Salt
  • Cayenne pepper
  • 1 1/2 sticks cold butter, cut into pieces
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon Worcestershire sauce
  • 2 pounds smoked salmon, thinly sliced
  • 1 pound Brie, thinly sliced
  • 12 medium crepes
  • 2 cups fresh spinach leaves, washed and patted dry

Directions

In a saucepan, over medium heat, combine the shallots and Herbsaint. Season with salt and cayenne. Bring the mixture to a boil. Reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Season with the hot sauce and Worcestershire. Strain through a fine-mesh sieve and keep hot.

Place a couple of slices each of the salmon and cheese over the bottom of each crepe. Roll each crepe up tightly. Place in a buttered casserole dish and bake in a preheated 350 degree oven for about 4 to 6 minutes, or until the cheese starts to melt.

Fry the spinach until crispy, about 1 minute. Remove and drain on paper towels. Season with salt. To serve, spoon the sauce in the center of each plate. Lay a couple of the crepes in the center of sauce. Garnish with some of the fried spinach.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Salmon Crepe Cake

Recipe courtesy of Sarah Sharratt

Smoked Salmon and Brie Strudel

Recipe courtesy of Emeril Lagasse

Smoked Salmon

Recipe courtesy of Alton Brown

Big Sur Smoked Smoked Salmon

Big Sur Smoked Smoked Salmon

Smoked Salmon Pizza

Recipe courtesy of The Island Pub

Smoked Salmon Pizza

Smoked-Salmon Rillettes

Recipe courtesy of Michael Chiarello

On TV

So Much Pretty Food Here