Regal Maple Smoked Salmon & Turmeric Crepes with Chilli Lime Mayo
- 200g of Regal Double Maple Hot Smoked Salmon
- 1 cup of rice flour
- 3/4 cup of unsweetened oat milk
- 3/4 cup cold water
- 1 tablespoon of turmeric, powder or 1tsp crushed fresh turmeric
- 1/2 teaspoon of salt
Chilli and lime mayonnaise:
- 1 red chilli, finely chopped
- 2 limes, juiced
- The zest of one lime
- 1/4 cup of olive oil
- 1/4 cup of mayonnaise, or aioli
- Salt and pepper to taste
Mix crepe batter ingredient together until smooth, it should be a slightly thinner consistency than that of a pancake batter.
Heat an oiled frying pan to medium temperature and pour 1/4 of the mixture in there. Swirl to thoroughly but thinly coat the frying pan. Cook for 1 min then flip over for the same time on the other-side.
Take the crepe out of the pan and place on a dinner plate to cool. Continue with the rest of the batter. Makes 4 crepes.
Gather seasonal salad ingredients and herbs of choice and place them all over the cooked but cooled crepe.
Then add pieces of Regal maple smoked salmon on top of the salad and herbs and carefully roll the crepe up. Cut into 3 pieces or fold in half. Delicious as is, or with a chilli and lime mayo.
For chilli and lime mayo, a small jar with a lid, add all ingredients, close the lid and shake shake shake!
Greens to try:
Baby sugar snaps
Sugar snap shoots
1 green chilli
Handful pumpkin seeds
Other edible flowers