Sandwich #88–“For You, Dear (Not Me)” Smoked Salmon Crepe

By 300 Sandwiches

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Compromise and sacrifice. These are the hallmarks of many successful relationships. When you’re in a relationship with someone, you can’t always have things your way. You can’t pick the movie all the time, or the restaurant, or what color sheets you and your mate will sleep on. Breakfast is no different.

E is a fan of smoked salmon. Slimy, fishy smoked salmon. I am not. It makes me a bit nauseous, actually. But we both must eat. This morning, I made crepes, but instead of filling them with sweet fruits and jam, I lined his with smoked salmon, a mustard and crème fraîche spread and chives. Then I made another one for myself with strawberries and Nutella. I couldn’t bring myself to eat the salmon. I couldn’t compromize THAT much.

E ate the entire thing, while my hands smelled like sour smoked salmon for hours afterwards (yes, I washed them. With peppermint soap. Didn’t help). That is what I call sacrifice!

Smoked Salmon. MMMMMMMMM I love it so much. That she doesn’t eat it at all (or egg yolks, or hollandaise sauce) is a minor sore point in our relationship.

Want to _really_ turn this crepe up to the next level? A few things:
1. If you can get to a real jewish deli or a higher-end supermarket to get it sliced thinly, DO IT: it’s so, so much better than that thick sliced packaged stuff you get from a supermarket. If you’re in NYC: Russ & Daughters, Citarella or Dean & Deluca are best.
2. Top with a simple beurre blanc sauce finished with a tiny, tiny bit of creme fraiche added at the end. Yes I know cream of any sort doesn’t really belong in a real beurre blanc, but do it anyway.
3. Make sure you pass the batter through a sieve before refrigerating. Gets rid of all the lumps, pours smoother.
4. Consider making smoked salmon mousse as the filling. (easy)

2 eggs
1 cup flour
1/2 cup milk
1/2 cup water
2 tablespoons butter
1/4 tablespoon salt
3-4 slices smoked salmon
1/4 cup chives, chopped
3 tablespoons seedy mustard
1 tablespoon crème fraîche
juice from 1 small lemon wedge
salt and pepper to taste

Combine flour and egg into large bowl and whisk together. Slowly add milk and water and combine. Then add butter and salt, and whisk thoroughly. Place bowl in the fridge for 30 minutes (best to do overnight, for lightest, thinnest crepes)

Make mustard/creme fraiche spread by taking the mustard, crème fraîche, lemon juice and whisking in a small bowl. Add salt and pepper to taste. Set aside.

Remove batter from fridge. In a large skillet, melt a pat of butter. Pour a quarter cup or so of batter, enough for a large crepe, in pan and evenly spread by moving the pan back and forth. Cook for about 2 minutes, then flip using a large spatula. Cook for another 2 minutes. Remove from pan and lay crepe flat on plate. Layer on salmon and crème fraîche and chives, then fold ends over one another, and sprinkle on more chives. Batter makes four large sized crepes.

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