Served with caviar créme fraiche


  • 200 g smoked salmon
  • juice of 1 lemon
  • 250 g crème fraiche
  • 1 tblsp capers
  • 1 tblsp dill
  • 0.5 tsp chives
  • 250 ml milk
  • 120 g buckwheat flour
  • 2 tsp caviar
  • salt
  • pepper
  • 10 g butter
  • ice cubes
  • 3 whole eggs and 3 egg whites
  • ice cubes


  1. First, blend 200g of smoked salmon with some pepper and a squeeze of lemon juice and then sieve it into a bowl. Mix it with 125g of crème fraiche, some chopped dill and 2 whole eggs. It will then sit on a bed of ice while preparing the rest of the ingredients.
  2. Make a batter using 1 egg, 120g of buckwheat flour, 250ml milk and salt. Then make four crepes on a buttered frying pan.
  3. Whisk 3 egg whites and gently fold these into the salmon mixture with 1tbsp of capers.
  4. Cut crepes into even circles and place some of the soufflé mixture in the centre of each crepe, then fold over the crepe.
  5. Bake these at 200°C for 8 minutes. While they are cooking, chop some chives and mix with crème fraiche


  1. Serve the smoked salmon crepe soufflé with a quenelle of the crème fraiche mix and a teaspoon of caviar.