Smoked salmon and dilled sour cream crêpe cakes

smoked salmon and dilled sour cream crêpe cakes
36 Item



1.Line base and side of two deep 20cm-round cake pans with plastic wrap.
2.Place flour in medium bowl. Make well in centre; gradually whisk in combined eggs, oil and milk. Strain into large jug; stand 30 minutes.
3.Heat oiled 19cm frying pan; pour ¼ cup of the batter into pan, tilting pan to coat base. Cook over low heat, loosening around edge with spatula until browned lightly. Turn; brown other side. Remove from pan; repeat with remaining batter to make a total of five crêpes.
4.Combine capers, dill, rind, juice, garlic and sour cream in small bowl. Place a crêpe in pan; spread with ⅓ cup of sour cream mixture, cover with a quarter of the fish. Continue layering with remaining crêpes, sour cream mixture and fish, finishing with a crêpe. Cover; refrigerate overnight.
5.Gently turn cakes onto chopping board; discard plastic wrap. Using sharp knife, carefully trim cake into a square; discard trimmings. Cut into 4cm squares; top squares with sour cream and dill, if desired.