Wild Salmon Crepes Seafood Recipe

Wild Salmon Crepes Seafood Recipe

Ingredients

• 213 g Canned pink salmon
• 75 g Frozen chopped spinach
• — thawed and drained
• 90 g Plain flour
• 1 Egg
• 150 ml Pint milk
• 1 pn Salt
• 4 ts Vegetable oil
• 15 g Butter
• 15 g Butter
• 100 g Wild or button mushrooms
• 1/2 ts Freshly chopped tarragon
• salt and black pepper.
• 2 tb Greek yogurt
• 1 t Walnut oil
• red lettuce leaves.
• fresh baby spinach leaves.

Method

1. Drain can of salmon, reserving the juice
2. Break fish into large pieces
3. Set aside
4. Mix together the spinach and 75g / 3oz of the flour
5. Beat the egg and milk and add gradually to the flour
6. Beat well to remove lumps
7. Season with salt
8. Heat a drop of oil in a crepe or frying pan
9. Put 2-3 tablespoons of pancake batter into the pan and rotate gently to spread evenly
10. Cook over a moderate heat until the pancake begins to lift
11. Turn over to cook other side
12. Repeat until the batter is used up
13. Keep crepes warm
14. Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk
15. Stir briskly to prevent lumps
16. Add the salmon to the sauce with the mushrooms, seasoning and yogurt
17. Heat through
18. Put salmon filling onto each pancake and fold into triangles
19. Arrange on a serving plate
20. Keep warm
21. Heat the walnut oil in a pan and quickly fry the remaining mushrooms
22. Garnish the pancakes with mushrooms, lettuce and spinach leaves
23. Serves 2
24. Makes 4-6 pancakes

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Full List of Salmon Recipes

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