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Smoked Salmon Trout Crepe Cake

Who doesn't love light paper thin crepes? We decided to make a whole stack of crepes and layer them with 3 punchy creamy fillings and smoked salmon trout. Not only does it look gorgeous but it tastes absolutely delicious. This Smoked Salmon Trout Crepe Cake will be a show stopper at any brunch or lunch table. Isn't it a lovely idea for Mother’s Day?

The most laborious part is making + -14 crepes – but once you get the knack of it, it’s pretty simple. For the fillings, we prepared a soft set dill and crème fraiche panna cotta and smooth cottage cheese with lots of lemon zest and chopped herbs. The last filling is simply salmon flavoured cream cheese. The fun part is putting it all together and seeing the end result! 

Give it a go! 

Smoked Salmon Trout Crepe Cake

Serves: 8-12



250 ml (1 c) sifted cake flour
3 eggs, beaten
15 ml (1 T) sugar
1.25 ml (1/4 t) salt
250 ml (1 c) milk
250 ml (1 c) water
15 ml (1 T) melted butter or vegetable oil

Sift the flour and salt and mix with sugar and eggs. Add the milk and water gradually and stir until mixed through, but still lumpy. Add the oil and allow to rest in the fridge for at least 1 hour.
When ready to use, stir the mixture once more and then strain to remove any lumps.
Lightly butter the base of a 18 cm pan and pour in just enough batter to cover it thinly. Cook until lightly browned on both sides. It is important that the heat isn't too high otherwise the crepe will not cook through properly. You should get 12 -14 crepes from this mixture.
Store pancakes in a pile until ready for use. A piece of greaseproof paper between each crepe will prevent them from sticking together.

Dill and crème fraiche panna cotta
250 ml crème fraiche
1 small onion, finely chopped
15 ml chopped dill
150 ml cream
1 gelatine leaf

Soak the gelatine leaf in cold water.
Heat the cream but don't boil and add the soft gelatine and stir until gelatine melts into the cream.
Soften crème fraiche and beat in the chopped onion and dill. Season to taste.
Fold the crème fraiche into the gelatine mixture until well combined.
Pour into a shallow bowl to set. Will take +- 30 minutes to have a soft set panna cotta for spreading.

Lemon and herb cottage cheese
500 ml (2 tubs) smooth cottage cheese
30 ml chopped dill
45 ml chopped chives
zest of 2 lemons
Salt and pepper to taste

Combine all the ingredients together and season to taste.

Remaining ingredients for Crepe Cake
250 ml smoked salmon cream cheese, softened
300 g smoked salmon trout ribbons
Fresh dill
Fresh chives
Micro watercress leaves

Method for assembling the cake:
Place 1 crepe onto your cake stand and spread with a filling, top with another crepe and spread with 2nd filling, top with another crepe and spread with 3rd filling. Place a layer of salmon trout in-between every 4 crepes or so. End off with the last crepe spread lightly with lemon and herb cottage cheese topped with salmon ribbons, dill, chives and microcress.
Refrigerate until ready to serve.
Use a wet clean knife when slicing.

Don't forget to check out what exciting cookery classes we have available in May! Click here

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