Smoked Salmon Crêpe Sachets
We usually get the hot version of horseradish cream, but you can get mild or even extra-hot horseradish cream, to suit your family's or guests' taste preferences.
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12crêpes (4 1/2-inch size)
3 Tbsplow-fat sour cream
2 Tbspprepared horseradish cream
3 Tbspsmoked salmon, roughly chopped
12fresh chive stems, each about 5 to 6 inches in length
3 Tbspunsalted butter, melted
How to Make Smoked Salmon Crêpe Sachets
- Preheat oven to 300°F. Line a baking sheet with parchment paper; set aside.
- Place crêpes on a flat surface. Add about 2/3 teaspoon of sour cream in the center of each crêpe (don't spread the sour cream, just keep it in a mound). With your finger, make a depression in the center of each sour cream mound. Top each with about 1/2 teaspoon of the horseradish cream, then add about 3/4 teaspoon of the smoked salmon, and then sprinkle a pinch of dill over the salmon.
- Draw up edges of the crêpe around the filling to form a sachet. Using a chive stem, tie the sachet closed with a double knot. Brush a light layer of melted butter all over the sachets, being sure the tips are thoroughly buttered (if they get too dry, the tips will crack and chip off).
- Place sachets on the baking sheet, and place in over for about 4 or 5 minutes or until the tips are just starting to brown lightly. Keep a close eye on them as they bake, because they can burn rather quickly. Remove from oven.
- They can be served warm right out of the oven, or at room temperature after they've been cooled. If not serving immediately, then place cooled sachets in a single layer in an airtight container and keep container in the in refrigerator for up to 3 days or until ready to serve.