This savory crepe cake was inspired by something similar served by my friend Sandrine in Paris. This simple dish is perfect for a brunch with friends. Homemade crepes would be an extra treat but are not necessary. I can find great ready-made crepes here in France that do the job nicely. Those crepes are a little large for the cake so I trim them down to a rectangle, but if you can find 9-inch crepes that would be perfect.
Recipe courtesy of Sarah Sharratt
Show: UpRooted
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Smoked Salmon Crepe Cake
Total:
30 min
Active:
30 min
Yield:
One 9-inch cake
Level:
Easy
Total:
30 min
Active:
30 min
Yield:
One 9-inch cake
Level:
Easy

Ingredients

  • 1 pound cream cheese, softened
  • 1/2 cup sour cream
  • Juice of 1/2 lemon
  • 2 tablespoons chopped fresh chives
  • Eight 9-inch crepes
  • 2 cucumbers, ends trimmed, peeled lengthwise into strips
  • 1 1/2 pounds thinly sliced smoked salmon
  • 10 ounces arugula
  • 1/3 cup chopped fresh dill, for garnish

Directions

Mix together the cream cheese, sour cream, lemon juice and chives in a medium bowl until thoroughly incorporated.

Spread about 1/4 cup of the cream cheese mixture over the first crepe and place on a serving platter. Top with a single layer of cucumber strips, followed by a layer of smoked salmon. Arrange some arugula leaves on top of the salmon. Spread a second crepe with another 1/4 cup of the cream cheese mixture and place on top of the arugula. (It is easiest to spread the mixture onto the crepe before placing onto the cake). Top with another layer of cucumber, salmon and arugula. Continue layering in this pattern until you have used all but one of your crepes. Top the last crepe with the remaining cream cheese mixture and place on top. Sprinkle the dill over top to garnish.

This cake is best served immediately, but can also be kept in the fridge for up to an hour. If not serving immediately, wait until ready to serve before topping with the dill.

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