Save Recipe Print
Smoked Salmon Beggars Purses
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
35 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

For the crepes:
For the filling:

Directions

Split leek in half lengthwise. Rinse under cold water to remove any dirt, remove the white bottom end and peel the layers apart. Fill a large bowl with ice water.

Bring a large pot of water to a boil over high heat. Add the leeks to the boiling water and cook for about 20 seconds, remove and plunge into the ice water to cool. Remove leeks to a tray lined with a paper towel to dry. When dry cut each leek layer lengthwise in strips about 1/8-inch thick and reserve.

In a medium mixing bowl combine the flour, salt and pepper. In another small bowl whisk together the eggs and milk until well combined. Add the milk mixture to the dry mixture, whisking to prevent lumps, being careful not to overwork. In a small saute pan melt the butter until lightly browned and mix into the batter along with the chopped chives. Let batter rest while you make the filling.

In a medium mixing bowl combine all of the ingredients for the filling, folding salmon in last and mix until just combined.

Melt a small amount of the butter in a 10-inch nonstick skillet over medium heat. Add 2 ounces, about 1/4 cup, of the crepe batter to the hot skillet. Remove from the heat and tilt slightly to coat the entire pan evenly with batter. Return to the heat and cook until lightly browned on the bottom side, about 50 to 60 seconds. Using your fingertips or a rubber spatula, carefully turn the crepes over and cook on the second side for 10 to 15 seconds. Set the cooked crepe aside on a baking sheet to cool and repeat this process with the remaining batter. Should make 8 crepes.

When the crepes are cool lay out on a flat surface and with a spoon place some of the smoked salmon mixture in the center dividing evenly among the crepes. Pull the crepe together to form a little purse and tie the top of the crepe with one of the blanched leek strips. Serve 1 or 2 per person.

Trending Videos 6 Videos

Get the recipe

Grilled Fish and Pineapple 01:02

Pineapple planks are your tasty solution for grilling fish filets.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Smoked Salmon Spread

Recipe courtesy of Ina Garten

Salmon Salad

Recipe courtesy of Ina Garten

Salmon with Olive Vinaigrette

Recipe courtesy of Bobby Flay

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs

Recipe courtesy of Giada De Laurentiis

Chicken and Leek Beggars Purses

Recipe courtesy of Elegant Affairs

Beggars Purses Filled with Shrimp and Scented with Lemon and Thyme

Recipe courtesy of Andrew Schumacher

Smoked Salmon

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.