Smoked salmon and mascarpone crepe cake
Ingredients
- 2 cup (500g) mascarpone
- 2 tablespoon prepared horseradish
- 2 tablespoon rinsed, drained capers, chopped coarsely
- 2 tablespoon finely chopped fresh tarragon
- 1 tablespoon finely grated lemon rind
- 8 frozen french-style crêpes (400g), thawed
- 600 gram sliced smoked salmon
- Mixed pea salad
- 300 gram sugar snap peas, trimmed
- 200 gram snow peas, trimmed
- 150 gram snow pea tendrils
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
Instructions
Smoked salmon and mascarpone crepe cake serves 8 original recipe by womensweeklyfood.com.au.
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