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Smoked salmon crepe rolls

These delicious little rolls can be prepared early in the day and then kept in the fridge until guests arrive. Doesn’t that sound like the perfect appetizer?

Salmon crepe rolls

Smoked salmon crepe rolls

Serving size 30–35

Recipe adapted from Cooking Nook

Smoked salmon always makes an appetizer seem extra special, and it doesn’t get much fancier than smoked salmon beautifully rolled up in a crepe. There’s no doubt about it — these little guys will be quite the crowd-pleaser!


For the filling:

  • 300 grams sliced smoked salmon
  • Chives

For the crepes:

  • 1 egg
  • 1/4 teaspoon salt
  • 2/3 cup flour
  • 2/3 cup milk
  • 1-1/2 tablespoons butter, melted

For the cream spread:

  • 1/4 cup cream cheese, softened
  • 2 tablespoons Greek yogourt
  • 1 tablespoon horseradish
  • 1/4 teaspoon salt
  • 2 tablespoons chives, chopped


  1. Combine the cream cheese, Greek yogourt, horseradish, salt and chopped chives in a small bowl, and store it in the fridge.
  2. In a medium bowl, whisk together the egg and salt. Alternate adding flour and milk, and continue stirring until fully combined. Whisk in melted butter.
  3. Heat a teaspoon of vegetable oil in a crepe pan or small skillet. Pour a small amount of the batter onto the pan, then angle the pan in a circular motion to evenly distribute the batter. This is important so it achieves a thin crepe shape rather than a thick pancake shape. Once the edges begin to turn up, flip the crepe. Allow the other side to cook for 10–20 seconds, then remove from heat.
  4. Repeat the process until all the batter is used. Let the crepes cool.
  5. Spread the cream cheese mixture over each crepe, and lay slices of smoked salmon in a single layer on top. Spread a thin layer of the cream cheese mixture on top of the smoked salmon, place a couple of pieces of chive over that, and then roll up the crepes.
  6. Slice the rolls into bite-sized servings. Place them on a tray, and store them in the fridge until needed.

More appetizers

Tasty appetizer: Olive-stuffed cheese balls
Spinach, bacon and goat cheese-stuffed mushrooms
Healthy appetizer: Vegetable antipasto

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