Smoked Salmon Crêpe Sachets

Name: Smoked Salmon Crêpe Sachets
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12
Cuisine: Scandinavian
Ingredients: 12 crêpes (4 1/2-inch size); 3 Tbsp low-fat sour cream; 2 Tbsp prepared horseradish cream; 3 Tbsp smoked salmon, roughly chopped; 2 tsp dill; 12 fresh chive stems, each about 5 to 6 inches in length; 3 Tbsp unsalted butter, melted

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By Vickie Parks
@Northwestgal

I've had this recipe for probably 30 years, and I never wrote down the original source. I've never seen any similar recipes, so I've always kept it on hand because it was so unique. It's makes such a great appetizer, and it's so easy to make, too.

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.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

20 Min

Cook:

5 Min

Method:

No-Cook or Other

Ingredients

12

crêpes (4 1/2-inch size)
3 Tbsp

low-fat sour cream
2 Tbsp

prepared horseradish cream
3 Tbsp

smoked salmon, roughly chopped
2 tsp

dill
12

fresh chive stems, each about 5 to 6 inches in length
3 Tbsp

unsalted butter, melted
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How to Make Smoked Salmon Crêpe Sachets

Step-by-Step

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.