Smoked Salmon Crepe Layer Cake with Cream Cheese & Avocado

METHOD

Step 1

Whisk flour and salt in a bowl. Add eggs and gradually whisk in milk until smooth. Stir in melted butter. Rest batter for 10–15 minutes. Cook thin crepes in a lightly buttered pan (about 20–30 seconds each side).

Step 2

Mix cream cheese, sour cream, lemon juice, herbs, salt, and pepper until smooth and spreadable.

Step 3

Place 1 crepe on a serving plate. Spread a thin layer of cream cheese filling. Add smoked salmon evenly. Top with another crepe. Repeat layers until you have a tall stack (6–10 layers works best).

Step 4

Top with avocado slices, extra smoked salmon, and fresh herbs. Optional: drizzle with olive oil or a squeeze of lemon.

Step 5

Chef’s Tip: Chill for 20–30 minutes for clean cuts. Slice like a cake using a sharp knife.

INGREDIENTS

• 300-400g Tassal Smoked Salmon (thinly sliced)
• 1 cup plain flour
• 2 eggs
• 1¼ cups milk
• 1 tbsp melted butter
• Pinch of salt
• 400g cream cheese (softened)
• ½ cup sour cream or crème fraîche
• 1 tbsp lemon juice
• 1 tbsp fresh dill (finely chopped)
• 1 tbsp chives (finely chopped)
• 2 ripe avocados (sliced)
• Extra dill or micro herbs
• Lemon wedges (to serve)
• Salt & cracked pepper – to taste