Tuesday, 22 January 2013

Lazy seafood crepes (with smoked salmon and king prawns)

If you love fish pie, but can't face the effort involved (white sauce, mashed potatoes, 30 minutes in the oven - I'm exhausted just thinking about it...) these lazy seafood crepes could be just the thing for you. They couldn't be easier to make but still come off as an impressive and inventive dish, and they are equally suitable for a relaxed dinner party as for a weeknight supper.


8 ready-made crepes (make sure they are plain!)
200g king prawns
200g smoked salmon trimmings
150ml or so of single cream
Parmesan cheese, grated
Freshly ground black pepper
Optional: Finely chopped dill, juice of half a lemon

Pre-heat your oven to 180C.

In a small mixing bowl combine the smoked salmon trimmings with most of the single cream (reserving 30ml or so), and stir well.

Place a crepe on the bottom of a circular oven-proof dish and top with a thin layer of the salmon and cream mixture. Dot a few king prawns over the surface, and season with a decent helping of black pepper.

Repeat these layers (crepe-salmon-prawn) until you have used up all your salmon/cream mixture. Top with a final crepe, drizzle over the remaining single cream and sprinkle with grated parmesan.

About to go in the oven...

Place your dish on the top shelf of your pre-heated oven and cook until everything is heated through (this should take around 15-20 minutes - the top should be golden and the cream should be bubbling up at the edge of the dish).

Serve sliced into wedges, alongside steamed asparagus or a side salad.