How to Make a Salmon Gateau
I always say there are certain recipes you only make for people you love! This might be one of them. This is a Salmon Gateau from Harrods Food Hall in London. It is based on the French Mille Crepe Cake, which is crepes layered with pastry cream in about 20 thin layers. It is delicious, memorable, and something you make for a special person or occasion! This savory version would be the most elegant Brunch dish and could be made a day ahead.
It starts with making about 10 crepes - below is my favorite crepe recipe. Then mix ½ cup mascarpone with 1 block of cream cheese and 2 tablespoons of heavy cream, blend well, and add 4 ounces smoked salmon, zest of two lemons, 2 tablespoons fresh lemon juice and ½ cup of fresh dill. Blend all together and make sure the mixture is spreadable. If stiff, add a bit more cream or lemon juice—taste and season with salt. Source a nice thin smoked salmon.
Starting with a crepe at the bottom, spread with a thin layer of the cream salmon mixture, and repeat layers until all ingredients are used up. Keep another 6-8 ounces of smoked salmon to drape over as the top layer! Serve with slices of lemon and cucumbers. If you make this, email me a photo - tricia@thesesonedfarmhouse.com!
XO Tricia
Crepes
3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 eggs
1 tablespoon melted butter, plus more for cooking crepes
Mix all ingredients together and rest for an hour in the fridge before making crepes. Using a crepe pan, or small non-stick pan pour about a ½ ladle full of batter into pan that has been greased with a little melted butter, turn heat to medium, remove pan from heat and put in batter then twist pan around with wrist so batter covers bottom of the pan, cook until lightly brown in places on one side, flip and cook another minute. Stack crepes with a square of parchment or wax paper between them.
If you did not want to make the salmon cake - you could make crepes filled with fresh berries and homemade whipped cream.