Smoked Salmon Crepe Cake

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    smoked salmon crepe cake

    Recipe by Selma Brown Morrow

    • 6Servings

    Ingredients

    • 12 oz. cream cheese, at room temperature
    • 1/2 cup fresh ricotta
    • 1/2 cup chopped fresh dill
    • 2 tbsp. grated fresh horseradish
    • 10 oz. sliced smoked salmon
    • 2 Persian cucumbers, thinly sliced
    • Eight 9-inch crepes

    Preparation

    In bowl, stir first 4 ingredients; season. Reserve 1/4 cup cheese mixture, 1 oz. salmon and 8 cucumber slices for topping. Spread 4 crepes with remaining cheese mixture; top with remaining crepes, salmon and cucumber. Stack the crepe “sandwiches” to make one large stack; top with reserved cheese, salmon and cucumbers.

    Morning Glory: This beauty of a brunch dish can be assembled the night before, covered and refrigerated, then unveiled first thing to oohs and ahhs.