Chef Debbi Dubbs
Smoked Salmon & Egg Crepes with Dilled Cucumber Sauce
Category
Entree
Servings
4 crepes
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef Debbi Dubbs
Ingredients
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8 large Eggs whisked
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2 tablespoons Chives minced
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2 tablespoons Butter
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1 tablespoon Melissa’s Shallots minced fine
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3 ounces Smoked Salmon thinly sliced, cut into strips
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3 ounces Smoked Salmon minced
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4 Melissa's crepes
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Melissa's Grinder Sea Salt
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Melissa's Grinder Rainbow Peppercorn
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1 cup nonfat plain yogurt
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1 tablespoon Dill chopped
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1 teaspoon Lemon Juice freshly squeezed
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4 tablespoons Japanese Cucumbers peeled, seeded and finely chopped
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Salt and Pepper to taste
Cucumber-Dill Sauce
Directions
Preheat a large skillet over medium heat. Melt butter in skillet and sauté shallot until lightly browned.
Add eggs. Cook until almost set, stirring occasionally.
Add half of the minced chives and salmon. Cook until eggs are cooked through but still moist.
Season with Melissa's Grinder Sea Salt and Melissa's Grinder Rainbow Pepper.
Warm crepe in another (dry) skillet. Place crepe onto plate and spoon 1/4 of the egg mixture in center of crepe and fold one side over the mixture.
Turn over again so that the seam side is down. Spoon a dollop of dilled cucumber sauce onto crepe and garnish with remaining minced chives and minced salmon.
Cucumber-Dill Sauce
Mix together all ingredients. Season to taste.
Filed in:
Chives,
Crepes,
Dill,
Entree,
Japanese Cucumbers,
Lemon Juice,
Shallots,
Smoked Salmon & Egg Crepes with Dilled Cucumber Sauce
