Crepe towers with salmon mousse

Crepe towers with salmon mousse

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  • 5 towers
  • 1 cup flour
  • 1 ½ cup organic light milk
  • 113 gr melted butter
  • 1 organic egg
  • 1 tablespoon dill
  • 1 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 200 gr smoked salmon
  • 150 gr light cream cheese
  • 30 gr mascarpone cheese
  • 3 tablespoons chopped chives
  • 2 teaspoons lemon juice
  • Salt and pepper to taste
  • Avocado cubes to serve
  • Tomato in cubes to serve
  • Diced red onion
  • Sliced cucumber to serve
  • Chives to decorate


    Blend all the ingredients for the crepes. Cook them in a pan no more than 8 cm in diameter or the size you wish to make your tower
    In a food processor process all the ingredients for the salmon mousse until it has a pâté consistency. Put in a pastry bag and set aside. At this point it can be refrigerated until it is going to be used (up to 3 days ahead)
    Assemble the towers placing a crepe, with the pastry bag distribute the mousse, arrange cubes of avocado, tomato and onion
    Repeat until you have 3 layers
    In the last layer arrange the cucumber slices and decorate with chives


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