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smoked salmon crêpe sachets

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

yield 12 serving(s)
prep time 20 Min
cook time 5 Min
method No-Cook or Other

Ingredients For smoked salmon crêpe sachets

  • 12
    crêpes (4 1/2-inch size)
  • 6 Tbsp
    smoked salmon, roughly chopped
  • 6 Tbsp
    cream cheese, softened
  • 3 Tbsp
    low-fat sour cream
  • 1 Tbsp
    prepared horseradish cream (i increase it to 2 tbsp and opt for the hot, but mild is ok too)
  • 1 md
    green onion (scallion) - chopped
  • 2 tsp
    dill
  • a few pinch
    salt
  • a few pinch
    black pepper
  • 12
    fresh chive stems, each about 5 to 6 to 7 inches in length
  • 3 Tbsp
    unsalted butter, melted

How To Make smoked salmon crêpe sachets

  • 1
    Preheat oven to 300°F. Line a baking sheet with parchment paper; set aside.
  • 2
    In a mixing bowl, stir together cream cheese, sour cream and horseradish cream until well blended.
  • 3
    Place crêpes on a flat surface. Add about 1/2 to 1 Tbsp of the creamy mixture to the center of each crêpe (don't spread it, just keep it in a mound). With your finger, make a depression in the center of each mound. Top each with about smoked salmon. Then sprinkle a bit of green onion and a pinch of dill over the salmon. Season each with a pinch of salt and a pinch of black pepper.
  • 4
    Draw up edges of the crêpes 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).
  • 5
    Place sachets on the baking sheet, and place in over for about 4 or 5 minutes or until the tips are just starting to get lightly browned. Keep a close eye on them as they bake, because they can burn rather quickly. Remove from oven.
  • 6
    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.
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