Salmon Crepes on a Fruity Salad

This recipe is ideal as a starter and a combination of a recipe that i found in a magazine and my ideas.



For 10 portions:
100g plain flour
300ml milk
4 eggs
300g crème légère
some dill and chive
juice of one lemon
smoked salmon (recipe says 400g but that wasnt enough for me, depends on thickness of salmon slices)
mixed salad 
2 handsfull of frozen raspberries
red wine vinegar/apple vinegar
1/2 onion, finely chopped
1/2 teaspoon mustard
1 tablespoon olive oil
2 tablespoons caster sugar
(some honey)
Appenzeller cheese

Mix a batter out of plain flour, milk and eggs. Use to make 12 pancakes or crepes if you have a device to make them. Mix crème légère with the herbs and lemon juice.

Layer crepes with the herb crème and salmon and finish with a crepe. Make two tarts consisting of 6  crepes and filling.

Leave to rest in the fridge until cool.

Prepare a vinaigrette from oil, onions, vinegar, mustard and pureed and sieved raspberries. Mix with the salad.

Place on a plate, cut the crepe tarts into 10 pieces each and serve on the salad with two pieces of Appenzeller cheese.


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