Smoked salmon and mascarpone crepe cake

This gorgeous savoury crepe 'cake' combines delicate smoked salmon, creamy mascarpone cheese and zesty herbs to create an irresistible dish perfect for entertaining guests.

  • 30 mins preparation
  • 3 hrs marinating
  • Serves 8
  • Print


Smoked salmon and mascarpone crepe cake
  • 2 cup (500g) mascarpone
  • 2 tablespoon prepared horseradish
  • 2 tablespoon rinsed, drained capers, chopped coarsely
  • 2 tablespoon finely chopped fresh tarragon
  • 1 tablespoon finely grated lemon rind
  • 8 frozen french-style crêpes (400g), thawed
  • 600 gram sliced smoked salmon
Mixed pea salad
  • 300 gram sugar snap peas, trimmed
  • 200 gram snow peas, trimmed
  • 150 gram snow pea tendrils
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice


Smoked salmon and mascarpone crepe cake
  • 1
    Line base and side of a deep 22cm round cake pan with plastic wrap. Combine mascarpone, horseradish, capers, tarragon and rind in a medium bowl; stir well.
  • 2
    Place one crêpe in the cake pan; spread with about 1/3 cup of the mascarpone mixture, cover with slices of salmon. Continue layering with remaining crêpes, mascarpone mixture and salmon, finishing with a crêpe layer. Cover; refrigerate for 3 hours or until firm.
  • 3
    Make mixed pea salad: boil, steam or microwave sugar snap and snow peas, separately, until just tender; drain. Rinse under cold water; drain. Place in a large bowl with remaining ingredients; toss gently to combine.
  • 4
    Cut crêpe cake into eight wedges; serve with mixed pea salad.


If the mascarpone is too soft, the refrigeration time may need to be increased to firm up the crêpe cake. This recipe can be assembled the day before

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