Wild Salmon Crepes

Recipe Ingredients

213		Canned pink Alaska salmon
75		Frozen chopped spinach - - thawed and drained
90		Plain flour
1		Egg
150		Pint milk
1		Salt
4 teaspoons	20ml	Vegetable oil
15		Butter
90		Milk
100		Wild or button mushrooms
1/2 teaspoon	2.5ml	Freshly chopped tarragon
		Salt and black pepper
2 tablespoons	30ml	Greek yogurt
1 teaspoon	5ml	Walnut oil
		Red lettuce leaves
		Fresh baby spinach leaves

Recipe Instructions

Drain can of salmon, reserving the juice. Break fish into large pieces. Set aside.

Mix together the spinach and 75 g / 3 oz of the flour. Beat the egg and milk and add gradually to the flour. Beat well to remove lumps. Season with salt.

Heat a drop of oil in a crepe or frying pan. Put 2-3 tablespoons of pancake batter into the pan and rotate gently to spread evenly. Cook over a moderate heat until the pancake begins to lift. Turn over to cook other side. Repeat until the batter is used up. Keep crepes warm.

Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk. Stir briskly to prevent lumps.

Add the salmon to the sauce with the mushrooms, seasoning and yogurt. Heat through. Put salmon filling onto each pancake and fold into triangles. Arrange on a serving plate. Keep warm. Heat the walnut oil in a pan and quickly fry the remaining mushrooms.

Garnish the pancakes with mushrooms, lettuce and spinach leaves.

Source:
Whole Foods Market

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