Smoked salmon crepe ‘sushi’24

Posted on September 28, 2008 by ChristieSnacks & Starters

The idea for these little rolls came to me in a daydream… well actually a ‘falling off to sleep’ dream.

I was trying to think of a dish to include in the Aussie BBQ Bonanza that combined two different countries when I remembered some smoked salmon crepes I’d made.

The original included chives in the centre but to make them even more ‘sushi-like’ I added a sheet of roasted seaweed this time.

It adds a unique umami flavour and chewy texture without overpowering the salmon.

The biggest piece of advice I have for making these is to completely chill the crepes after cooking. If they’re warm the cream cheese will melt when you spread it on and ooze out all over the place! I did this while trying to hurry and ruined one of them.

Don’t forget to serve them with hot wasabi and pickled ginger on the side for the full experience. Or if you’re feeling posh (and thrifty) pile them up on a plate and serve as a starter topped with a little mountain of salmon roe or caviar.

Happy cooking, Christie

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Smoked salmon crepe ‘sushi’
makes approx 48 rolls

For the crepes:
1 cup flour (I used wholemeal)
240ml milk
2 eggs, lightly beaten
pinch of salt
butter for frying

For the filling:
250g tub cream cheese
1 teaspoon wasabi (Japanese horseradish)
500g smoked salmon
6 sheets nori (roasted seaweed)

1. First make the crepes. Whisk all the ingredients in a large bowl and set aside for 30 minutes at room temperature.

2. Heat a medium to large frying pan over high heat, add a little butter and allow it to melt. Using a ladel, pour in just enough batter to almost cover the base of the pan. Immediately tilt the pan to distribute the batter evenly and thinly. When small bubbles appear on the surface (about 30 secs) flip and cook for a further 30 seconds. Transfer to a plate and repeat to make 6 crepes.

3. Chill the crepes covered in the fridge until completely cold.

4. Arrange the fillling. Beat together the cream cheese and wasabi until a smooth texture. Spread each crepe with a tablespoon or two of the cream cheese mixture. Neatly arrange a few slices of smoked salmon and top with a sheet of nori.

5. Carefully and firmly roll up each crepe and slice into 8 rounds. Discard* the raggy end pieces. Serve immediately with pickled ginger and extra wasabi if you like.

*By discard I mean eat! That’s the chefs treat :)

WANT MORE CANAPES? Try one of these:
Mini caprese salads
Roasted baby eggplants with mustard vinaigrette
Parma ham and manchego cheese parcels

  • These are really clever’s a great blend of ingredients and a perfect canape!

  • These are great!
    Once at a birthday dinner I was served dessert sushi with chocolate cake, whipped cream and coconut.

  • Paku is in the kitchen washing dishes after a dinner party and when I saw the name of this recipe, I yelled out to her! It sounds SOOOOOOO wonderful!!

    I just love this kind of recipe. It’s both traditional and nouveau.


  • They are beautiful…I always dream about food too…who doesn’t? These are so perfectly executed too!

  • Wow, what a great idea, those look wonderful. Those really do make great canapes.

  • Peter G – Thanks, they were a bit of a gamble but turned out nicely!

    Hilary – Wow, that sounds delicious. I might give it a try.

    Peko – Thanks for dropping by! I’m so excited you’ve visited my blog. I love yours! I’m especially pleased a Japanese person thinks these are good ;)

    Noble Pig – I agree. All food bloggers must dream about food!

    Gaga – Yep, they’re the perfect little bite sized piece :)

  • this is such a great idea! My son can’t eat any grain what-so-ever, and these would be just perfect made with a pure egg crepe in place of the wheat one. Thanks so much for your inspiration!

    x x x

  • It looks very interesting, I’ve made something quite similar but with omelette instead of crepe as I love the Japanese sweet egg omelette. I love the first photo!

  • jo

    What an interesting twist to a sushi recipe and it does look so delicious as well. Love your photo.

  • Naomi – What a fabulous idea to use egg! Let me know how it goes.

    Lorraine – I love Japanese sweet egg too. Yum!

    Jo – Thanks!

  • Good grief, my dear! If you served me this with a heap of caviar on top, I might just die right there! These are so beautiful and unique – I love the idea!

  • wow, these look amazing. the presentation is mouthwateringly good. I am so going to try these this weekend. Great photos too!

  • Michelle – It’s quite an indulgent idea isn’t it!

    Lilly – Hope they turned out for you!

  • That’s so creative. I wish ideas like these came to me in (day)dreams.

  • Well, well, Christie!
    As a Frenchman living in Japan, you certainly caught me unawares!
    You are going to kill me when you find out I tried your recipe with the ingredients obtained in Shizuoka (the birthplace of wasabi!).
    Hat down!

  • Robert – Wow! Did they work out well for you? Hope you liked the taste!

  • Salmon Crepe? Now thats one ive never heard of. post some more great recipes.

  • I made these for a party and they were gone within 5 minutes. Very tasty!

  • Hi LOLfitness – Wow! That’s great news! I’m so glad to hear they were a hit at your party :)

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  • Andrea

    i found a recipe extremely similar to this in a japanese cookbook/pamphlet.. who knew? they were already on my ‘to make’ list when i found this. maybe its a sign i need to get a jump on it.

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