Smoked Salmon Crepes

Crepe Roll-ups:

One of the best things about appetisers is how a handful of ingredients can transform into completely different bites with just a few tweaks & these salmon crepe roll-ups are a flexible party option.

It’s like a little flavour puzzle—same pieces, but each time, you get a new picture.

There’s something about the combination of cream cheese, fresh dill, capers, lemon juice, lemon zest, black sesame seeds, and lime zest that just works.

It’s creamy, tangy, herby, and fresh—all the elements you need for an appetiser to wake up the palate.

These ingredients might seem simple, but together, they create endless possibilities.

If you are wondering why I use these same ingredients in many of my appetisers, it is because just changing the base of your hors d’oeuvre and using the same filling or topping can produce a whole other flavour experience.

This is one of the attractions of appetisers—how just a small change in texture, shape, or serving method can completely shift the eating experience.

A crispy base gives a satisfying crunch, while a softer one allows the creamy filling to shine.

A warm base, like a toasted crostini, enhances the richness of cream cheese, while a cool base, like cucumber, keeps things bright and refreshing.

Looking for inspiration?

Try experimenting with how you present your choice of flavours.

You might be surprised by just how many variations you can create with the same delicious ingredients!

You do not need to be skilled in the kitchen, or even a good cook.

These same ingredients I use on Crostini, in Zucchini roll-ups (my recipe HERE) or on blinis (my recipe HERE).

Some other options include: Cucumber roll-ups, tacos, wraps or cold tartlets.

If you are someone who enjoys hosting and need a few options for finger food, try this combination of ingredients for a fresh & zesty appetiser.

What’s your favourite way to serve a classic combination like this? Let me know in the comments! 

Smoked Salmon Crepes

(Serves 12 Prep 20 Mins)

You Will Need:

Sweet Crepes: I buy packs of crepes from Aldi. There are 8 in a pack. You only need 4 for 12 people. These sweet crepes can be used with a myriad of fillings but rolling up your ingredients in these, makes them luxurious and suitable for cocktail spreads. Potentially you could use the other 4 crepes for a sweet filling: either cheesecake, lemon curd & blueberries or Nutella as some options.

Cream Cheese – Cream cheese is smooth, rich, and slightly tangy, this versatile ingredient provides a creamy base that enhances and balances bolder flavours. Let’s face it, on its own, it can be a little too rich but by adding some freshness, brightness & a little acidity with the other ingredients, it becomes palatable & decadent without the price tag.

Fresh Dill – Bright and aromatic, dill adds a burst of herbaceous freshness that keeps dishes light and vibrant. It is the perfect ingredient here & I tend to be a little liberal with it. I do think it needs to be fresh over dried though.

Capers – These briny little gems bring a salty, slightly lemony pop that cuts through richness and enhances every bite. Another element to cut through the fat & help balance the flavours & texture.

Lemon Juice – A splash of acidity that brightens flavours, adding a crisp, refreshing contrast to creamy or savoury elements.

Lemon Zest – Packed with concentrated citrus oils, zest intensifies the lemon’s aroma and adds a fragrant lift without extra acidity. Go crazy! Be Liberal!

Smoked Salmon: Rich & velvety but another fat element that needs the citrus, zest, herbs and capers to cut through all of that richness.

Black Sesame Seeds – Earthy and nutty, they provide a slight crunch and a subtle depth that rounds out the dish. It gives a bit of contrast from a colour perspective too.

Lime Zest – Slightly sweeter and more floral than lemon zest, it layers in a fresh, tropical brightness that enhances the overall complexity. Again, go nuts!

Instructions:

Warm the Crepes – Place two crepes on a microwave-safe plate and warm them in the microwave for 30 seconds to soften. This makes them more pliable and easier to roll. Repeat with the remaining crepes as needed.

Prepare the Filling – In a small bowl, combine the cream cheese, finely chopped fresh dill, lemon juice, lemon zest, and capers. Stir thoroughly until the mixture is smooth, creamy, and evenly blended.

Spread the Filling – Lay one crepe flat on a clean surface. Using a spatula, spread a quarter of the cream cheese mixture evenly across the crepe, leaving about a 1 cm border around the edges to prevent overflow when rolling.

Add the Smoked Salmon – Arrange 1/4 of the thin slices of smoked salmon over the cream cheese layer, ensuring an even distribution so each bite is balanced in flavour.

Garnish the Filling – Sprinkle a light layer of black sesame seeds over the salmon for added texture and a hint of earthiness. Using a fine zester, grate fresh lime zest over the top to brighten the flavours.

Roll the Crepe – Starting at one edge, carefully roll the crepe into a tight log, applying gentle pressure as you go to keep the filling intact without squeezing it out.

Slice into Portions – Using a sharp knife, trim the uneven ends off if necessary, then cut the rolled crepe into three equal 1-1 1/2 inch pieces.

Repeat – Repeat the process with the remaining crepes until all roll-ups are assembled and sliced.

Garnish & Serve – Arrange the crepe roll-ups on a serving platter. Garnish with fresh sprigs of dill, a few extra capers, and an additional sprinkle of lemon zest for a fresh, aromatic finish.

Optional Caviar Topping – For an extra touch of luxury, place ½ teaspoon of caviar in the centre of each crepe roll-up just before serving.

Helpful Tips

• My number one tip for these salmon crepe roll-ups, to help you roll them easily & without breaking, is to warm the crepes a couple at a time, in the microwave for 30 seconds to soften them. You will see in the image on the right, I didn’t do this here & the first lot started to crack and break.

• You can always prepare the cream filling ahead of time & fill the crepes closer to serving. They are still great after a few hours but food like this, I always say needs to be eaten the same day.

• As I mentioned earlier, for 12 people, you will need 4 crepes which means you have 4 left over. Either double up the recipe or, you can make a sweet filling for the other 4.

• You can add extra Lime zest as a garnish too, the colour is always fresh & striking.

Smoked Salmon Crepes

Recipe

(Serves 12 Prep 20 Mins)

Ingredients

• 4 Sweet Crepes
• 250g Cream Cheese
• 1/4 Cup Fresh Dill
• 60g Capers + 1 Tbsp for garnish
• Zest of 1 lemon + extra for garnish
• Juice of 1 Lemon
• 200g Smoked Salmon
• 2 Tbsp Black Sesame Seeds + extra for garnish
• Zest of 1 Lime
• Caviar (optional)

Method

1. Warm the crepes in the microwave, two at a time, for 30 seconds to soften.
2. In a small bowl, combine the cream cheese, chopped dill, lemon juice, lemon zest, and capers. Mix thoroughly until smooth and well blended.
3. Using a spatula, spread a quarter of the cream cheese mixture evenly over one crepe, leaving a 1 cm border around the edges.
4. Layer smoked salmon slices over the cream cheese, ensuring even coverage.
5. Sprinkle black sesame seeds on top, then finish with a light dusting of lime zest.
6. Starting from one edge, gently roll the crepe into a tight log.
7. Slice each roll into three 1-inch pieces, discarding the untidy end pieces.
8. Repeat the process with the remaining crepes.
9. Garnish with fresh dill, capers, and a touch of lemon zest before serving.
10. If using caviar, top each crepe roll-up with 1/2 tsp caviar in the centre.

Serve & Enjoy!

Wine Pairing Suggestions:

These salmon crepe roll-ups lean toward a variety of suitable wine pairings. It’s about complementing and echoing flavours in the food.

Brut Champagne: The crisp acidity and fine bubbles of Brut Champagne cut through the richness of the cream cheese and smoked salmon but enhance the bright citrus notes.

Blanc de Blancs Champagne – A pure Chardonnay-based Champagne offers minerality and freshness that complement the dish beautifully.

Prosecco (Extra Brut or Brut) – Light, fruity, and refreshing, Prosecco provides a softer effervescence that pairs well with the creaminess and herbal profile.

Chablis (Unoaked Chardonnay) – This French white, with its crisp minerality and citrusy notes, echoes the lemon zest and lime accents while balancing the richness.

Sauvignon Blanc (Sancerre or New Zealand) – The zippy acidity and herbal tones of Sauvignon Blanc mirror the fresh dill and lemon juice, creating a vibrant pairing.

Riesling (Dry or Off-Dry) – A dry Riesling from Germany or Alsace provides a touch of fruitiness, minerality, and acidity that work well with the smokey and citrusy elements.

Provence Rosé – A dry, elegant rosé with notes of berries, citrus, and minerality pairs beautifully with smoked salmon, offering a refreshing contrast.

Pinot Noir Rosé – Light and crisp, this rosé brings subtle red fruit and floral notes that complement the salmon without overpowering it.

Pinot Noir (Chilled Slightly) – A delicate, low-tannin Pinot Noir has the right balance of acidity and fruit to work with smoked salmon. Light chilling (15–20 minutes) enhances its freshness.