Smoked Salmon Crepe, Hearts of Palm Salad, Riesling Dressing



1 c. flour
2 eggs
½ c. milk
½ c. water
¼ tsp. salt
2 tbsp. melted butter


6 oz. Smoked Salmon
6 oz. Cream Cheese
1 tbsp. Sliced Chives

Hearts of Palm Salad

1 oz. hearts of palm
6 ea. Orange segments
2 leaves fresh mint
1 bunch micro watercress
1 oz. diced cucumber
1 bunch frisee
1 tsp julienne radicchio
1 oz. arugula

Riesling Dressing

4 oz. Riesling dressing
½ c. honey
2 ea. Star anise
6 ea. Whole black peppercorns
1 ea. Bay leaf
1 tsp mustard
2 oz. olive oil



Combine eggs, milk, water and butter. Combine flour and salt. Slowly add wet ingredients to dry with wire whip in mixing bowl until combined smoothly. Refrigerate for 30 minutes. With a buttered non stick pan on medium heat cook crepe until lightly browned on one side and flip over and cook for 20 more seconds. Remove and cool and repeat.


Layer salmon evenly on crepe and spread even layer of cream cheese followed by another layer of crepe, salmon and cream cheese until you have multiple layers, finish top layer with only crepe. Wrap in plastic wrap and freeze until lightly set up for cutting. Slice in wedge for plating.

Hearts of Palm Salad:

Cut in small bite size pieces and combine in bowl for dressing.

Riesling Dressing:

Reduce Riesling and honey by half with star anise, peppercorn and bayleaf. Strain liquid and cool. Mix in blender with mustard and olive oil to emulsify. Dress lightly on top of the hearts of palm salad.

Assemble plate with garnish of potato gaufrette and black pepper crème fraiche.
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