Whole Wheat Smoked Salmon

Directions Print

1. Cook the capers in oil in a sauté pan over medium-high heat until crispy, stirring frequently.
2. Lay the crepes with the herb side facing down. Spread the mousse over half of the crepes. Place a spoonful of the avocado pulp over the mousse (it does not have to be spread out over the salmon, but make sure when you fold the crepe, it will be seen).
3. Tear smoked salmon slices and add that on top of the avocado pulp.
4. Fold the crepes in half, and then in half again.
5. Shingle crepes on a serving plate; serve with the hollandaise sauce and cucumber slaw on the side. Sprinkle the hollandaise sauce with the crispy capers.