Regal Manuka Smoked Salmon & Turmeric Crepes with Chili Lime Mayo
- 7oz of Regal Double Manuka Wood Roasted 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
Chili and lime mayonnaise:
- 1 red chili, 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 ingredients 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 Double Manuka 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 chili and lime mayo.
For chili 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 chili
Handful pumpkin seeds
Other edible flowers