Description
A light French appetizer made with layers of buckwheat crepes, smoked salmon, cucumber, and a creamy ricotta and fresh cheese mixture with dill.
Ingrédients
ÉCHELLE
- 4 buckwheat crepes
- 4 slices smoked salmon
- 1/2 cucumber thinly sliced
- 50 g fresh cheese (Carré Frais, Saint-Moret, or Philadelphia)
- 3 tablespoons ricotta
- 1 tablespoon fresh dill chopped
- Freshly ground pepper
- 1 teaspoon lemon juice optional
Préparation
- In a bowl mix the ricotta and fresh cheese until smooth
- Add chopped dill and freshly ground pepper and mix well
- Add a small splash of lemon juice if desired
- Cut twelve small discs from the buckwheat crepes using an 8 cm round cutter
- Slice the cucumber into thin rounds
- Spread a layer of the cheese mixture on the first crepe disc and place it on a serving plate
- Add smoked salmon pieces and cucumber slices
- Spread cheese mixture on both sides of the second crepe disc and place it on top
- Add another layer of smoked salmon and cucumber
- Finish with a final crepe disc and decorate with smoked salmon and fresh dill
Notes
- Use homemade buckwheat crepes when possible for better flavor
- You can replace cucumber with avocado for a richer texture
- Assemble the millefeuille shortly before serving to keep the layers fresh
- Temps de préparation: 15 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: French
Nutrition
- Serving Size: 1 millefeuille
- Calories: 210
- Sugar: 2g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg
Mots clés: millefeuille de crêpes au saumon, smoked salmon crepe appetizer, buckwheat crepes, salmon appetizer, festive French starter