Smoked Salmon in Crepes

Courtesy of Rose’s Country Catering

Delicious for lunch or serve with salad for dinner!

1 ½ Lb smoked salmon

14 oz Clam Nectar

½ C Milk

½ C Fish Stock

½ Tsp Crushed Peppercorns

2 Large Garlic Cloves, Crushed

1 Tsp Paprika

¼ Tsp Dry Mustard

Lemon Juice to taste

Salt to taste

Roux (equal parts butter/margarine to flour

Parmesan Cheese

24  9-inch Crepes

Preheat oven to 350 ° Heat milk, clam nectar, fish stock, garlic and spices in thick-bottomed sauce pan until scalding hot. Thicken sauce with the roux until it is very thick; cook flour mixture, season with salt and lemon juice to taste.

Add salmon to sauce. Cool mixture and then roll in crepes.  Place 2 crepes in each individual baking dish and sprinkle with parmesan cheese.  Bake for 20 minutes or until heated through.

Serves 12, based on 2 crepes per serving.