Smoked Salmon Beggars Purses

Name: Smoked Salmon Beggars Purses
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 Tbsps butter, plus more to cook crepes; 1 Tbsp capers, chopped; 1 bunches chives, minced; 113 grams cream cheese, room temperature; 2 larges eggs; 237 milliliters all-purpose flour; 1 Tbsps chopped fresh dill; 1 leek; 1 teaspoon lemon zest; 113 grams mascarpone cheese; 237 milliliters milk; 2 Tbsps extra-virgin olive oil; 2 Tbsps minced red onion; 237 milliliters diced smoked salmon; 1 teaspoons salt, preferable gray salt; 4 servings Salt, preferably gray salt

Need a pescatarian main course? Smoked Salmon Beggars Purses could be a tremendous recipe to try. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains around 19g of protein, 42g of fat, and a total of 584 calories. This recipe serves 4. A mixture of salt, cream cheese, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes around 35 minutes. If you like this recipe, you might also like recipes such as Beggars' Purses, Chocolate and Raspberry Beggars Purses /GIVEAWAY, and Chicken Biriyani Beggars Pouches.

Instructions

Split leek in half lengthwise. Rinse under cold water to remove any dirt, remove the white bottom end and peel the layers apart. Fill a large bowl with ice water.

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Water

Leek

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Bowl

Bring a large pot of water to a boil over high heat.

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Water

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Pot

Add the leeks to the boiling water and cook for about 20 seconds, remove and plunge into the ice water to cool.

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Water

Leek

Remove leeks to a tray lined with a paper towel to dry. When dry cut each leek layer lengthwise in strips about 1/8-inch thick and reserve.

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Leek

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Paper Towels

In a medium mixing bowl combine the flour, salt and pepper. In another small bowl whisk together the eggs and milk until well combined.

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Salt And Pepper

All Purpose Flour

Egg

Milk

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Mixing Bowl

Whisk

Add the milk mixture to the dry mixture, whisking to prevent lumps, being careful not to overwork. In a small saute pan melt the butter until lightly browned and mix into the batter along with the chopped chives.

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Butter

Chives

Milk

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Whisk

Frying Pan

Let batter rest while you make the filling.

In a medium mixing bowl combine all of the ingredients for the filling, folding salmon in last and mix until just combined.

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Salmon

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Mixing Bowl

Melt a small amount of the butter in a 10-inch nonstick skillet over medium heat.

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Butter

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Frying Pan

Add 2 ounces, about 1/4 cup, of the crepe batter to the hot skillet.

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Frying Pan

Remove from the heat and tilt slightly to coat the entire pan evenly with batter. Return to the heat and cook until lightly browned on the bottom side, about 50 to 60 seconds. Using your fingertips or a rubber spatula, carefully turn the crepes over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet to cool and repeat this process with the remaining batter. Should make 8 crepes.

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Crepes

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Baking Sheet

Spatula

Frying Pan

When the crepes are cool lay out on a flat surface and with a spoon place some of the smoked salmon mixture in the center dividing evenly among the crepes. Pull the crepe together to form a little purse and tie the top of the crepe with one of the blanched leek strips.

Ingredients you will need

Smoked Salmon

Crepes

Leek

Serve 1 or 2 per person.

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 2Tbsps

butter, plus more to cook crepes 1Tbsp

capers, chopped 1bunches

chives, minced 113grams

cream cheese, room temperature 2larges

eggs 237milliliters

all-purpose flour 1Tbsps

chopped fresh dill 1

leek 1teaspoon

lemon zest 113grams

mascarpone cheese 237milliliters

milk 2Tbsps

extra-virgin olive oil 2Tbsps

minced red onion 237milliliters

diced smoked salmon 1teaspoons

salt, preferable gray salt 4servings

Salt, preferably gray salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is GEN5 Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 9 dollars.