Sesame Crepes with fire-smoked Salmon
Join Chef Meg LIVE! on Instagram this SUNDAY April 19, and follow along in preparing this delicious Brunch dish!
It is the perfect Brunch combo of smokey-salmon with a tangy-sweet glaze, quick & easy Gluten-Free Crepes, topped with fresh cheese, grilled lemons, creamy palate-cleansing goat's yogurt and a spoonful of spicy zhoug pesto (-Click here- for zhoug recipe!)
*The Cookbooks Chef Meg mentioned in the live filming of this Brunch dish were Francis Mallmann’s “On Fire” and “Salt Smoke Time” by Will Horowitz
*Note: If you do not want to fresh smoke your salmon, then most grocery stores carry smoked salmon and other smoked fish! If you do choose to try smoking your own salmon and do not have juniper trees in your area, then most grocery stores sell juniper berries that you can either toss on your fire or ground up and used in your salmon marinade!
Yield: 3-4
Sesame Crepes with fire-smoked Salmon
This dish is the perfect Brunch combo of smokey-salmon with a tangy-sweet glaze, quick & easy Gluten-Free Crepes, topped with fresh cheese, grilled lemons, creamy palate-cleansing goat's yogurt and a spoonful of spicy zhoug sauce (think spicy pesto!)
Prep time: Cook time: Total time:
Ingredients:
- 1 fillet of Wild-caught Salmon (Wild-caught is typically smaller in size, unless you are using King Salmon from New Zealand)
- For Smoking- Bundle of Flavorful hardwood and bunch of juniper branches.
- 1 pint of fresh ricotta or mozzarella
- 1 pint of Goat's yogurt
- Zhoug Sauce (see recipe)
For the Salmon Glaze
- 1 Tbsp. whole grain mustard
- 1 Tbsp. Coconut sugar, Honey, or Maple Syrup
- 1 Tbsp. lemon juice
- 1 Tbsp. Olive oil
- salt and pepper
For the Crepes
- 1 cup Gluten-free Flour blend (with xanthum gum)
- 1 cup milk (Or non-dairy milk- try coconut milk due to higher fat content)
- 3 fresh eggs
- 2 tablespoons melted butter
- sea salt
Instructions:
How to cook Sesame Crepes with fire-smoked Salmon
- First Step, if smoking your own fresh Salmon over open-fire is to start a fire using a flavorful hardwood. (Alternatively, soak the cedar plank the salmon will be placed on for at least one hour prior to cooking, then place the salmon on the plank and directly on top of your grill. Have a spray bottle on hand in case of any flare ups)
- Put your fillet of salmon, skin side down, on a cedar (or other non-treated wood) plank. Make your glaze by combining the coconut sugar, whole grain mustard, lemon juice, and olive oil. Mix until the sugar is mainly dissolved and apply to the flesh side of the salmon. Lay a few slices of lemon and sprigs of dill overtop.
- Next, Hammer in non-galvanized nails into the salmon and plank around the perimeter of the fillet and tightly lace the salmon in place with non-galvanized wire.
- Place a few juniper branches over the fire and prop the plank vertically in place about 8–10 inches away from the fire, with the thicker (anterior/head end) part of the fillet closest to the ground. Depending on the strength of your fire and thickness of the fish, cook time will vary from 30 minutes to 1 1⁄2 hours. Add additional juniper branches as they burn away. Look for the flesh to lighten in color as it cooks and the flesh to easily flake away, especially toward the middle.
- While the Salmon is smoking prepare the Crepe Batter: Sift the gluten-free flour blend into a medium mixing bowl. Pour in the cup of milk, crack in the eggs, add the salt and lastly add the melted butter. Beat or whisk all together until smooth.
- Rest your batter for 10 minutes (ideally, you can make the batter ahead and refrigerate 1 hour or longer to help prevent the crepes from tearing)
- When ready to cook the Crepes, preheat a non-stick crepe pan or a non-stick large saute pan to medium-high heat then pour in about ⅓ cup of batter. Swirl to cover the base in a thin layer of mixture and sprinkle over toasted sesame seeds. Turn the heat down to medium-low.
- Cook the crepe for 1-2 minutes over that medium-low heat until the surface of the crepe looks dry, then release the edges with a flat knife and gently flip over. Cook the other side for another minute until pale golden in color then transfer to a plate and keep warm. Repeat with your remaining mixture.
- To plate, place 1 or two crepes onto a plate, folded in half. Add a healthy helping of your smoked fish, top with fresh cheese, a spoonful of the goat's yogurt, a nice drizzle of your zhoug sauce and a slice or two of the lemon. Garnish with additional dill and season with additional sea salt and cracked pepper. Enjoy!
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