8 minutes
Cream Cheese Rolled Crepes with Aoraki Cold Smoked Salmon
Serves
6
A match made in foodie heaven! We’ve teamed up with Marcel's to create the perfect finger food. We’ve combined their light and delicious crepes rolled with our premium cold smoked salmon and whipped cream cheese, resulting in little bite-sized pieces of deliciousness - perfect for your next soiree.
Ingredients
1 x packet Marcel’s Ooh La La Crepes
Cream cheese
2 x packets Aoraki Salmon Original Cold Smoked Salmon
Dill to garnish
Product(s) used:
Method
Step 1
Before you begin, take the cream cheese out of the fridge and let it come up to room temperature.
Step 2
Take a crepe and spread it with cream cheese from edge-to-edge. Arrange a piece of smoked salmon hard up against the edge of the crepe then roll up and slice into rounds.
Step 3
Arrange these rounds on a platter then garnish with a little sprig of dill.
Meet the chef,
Hana Sato
Hana Sato grew up between the coasts of Hokkaido and Kaikōura, where she discovered her love for fresh seafood and quiet, honest cooking. After training in Tokyo and Wellington, she now leads the culinary team at Aoraki, combining Japanese discipline with New Zealand’s seasonal produce. Her philosophy is simple — cook with restraint, let the ingredients speak, and never rush a good meal.
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Cream Cheese Rolled Crepes with Aoraki Cold Smoked Salmon
Cold Smoked
,
Serves
6
8 minutes
A match made in foodie heaven! We’ve teamed up with Marcel's to create the perfect finger food. We’ve combined their light and delicious crepes rolled with our premium cold smoked salmon and whipped cream cheese, resulting in little bite-sized pieces of deliciousness - perfect for your next soiree.
Ingredients
1 x packet Marcel’s Ooh La La Crepes
Cream cheese
2 x packets Aoraki Salmon Original Cold Smoked Salmon
Dill to garnish
Method
Step 1
Before you begin, take the cream cheese out of the fridge and let it come up to room temperature.
Step 2
Take a crepe and spread it with cream cheese from edge-to-edge. Arrange a piece of smoked salmon hard up against the edge of the crepe then roll up and slice into rounds.
Step 3
Arrange these rounds on a platter then garnish with a little sprig of dill.