Boursin Crêpes with Smoked Salmon

© Katherine Stetson

For two servings:

  • 4 ounces Scottish smoked salmon
  • 3 ounces Boursin Shallot and Chives cheese
  • 6 Fool-proof Crêpes
  • 2 teaspoons nonpareil capers, or to taste
  • 2 teaspoons finely diced red onion, or to taste
  • 2 hard boiled eggs, quartered
  • 6 cherry tomatoes
  • 2 lemon wedges
  • 1 head butter leaf lettuce
  • 1 tablespoon chopped Spanish olives and pimientos
  • House Vinaigrette
  • fresh dill, chopped
  • freshly ground black pepper

Preheat oven to 350 degrees.

On a piece of wax paper, lay out a crêpe, presentation side down, and spread one-quarter of it with Boursin.  Fold crêpein half and in half again.  Continue with remaining crêpes.  Place on a non-stick baking sheet and heat in the oven for 10 minutes.

Toss lettuce with olives and vinaigrette.

When crêpes are warm, top with salmon, capers, onion and dill.  Serve with lemon wedges, eggs, cherry tomatoes, the salad and several good grindings of pepper.

Copyright © Katherine Stetson, all rights reserved.