Buckwheat Crepes with Smoked Salmon, Onions, Dill Cream and Crispy Capers

After I saw Girl in a Food Frenzy’s post on Crepes, I knew I had to make some.  I love Crepes.  I love them sweet, but I especially love them savoury.  What makes me love them even more, is their versatility.  And buckwheat?  Well, I love that too.  Yes, I am in a loving mood.

I don’t really know why I don’t make them more often, they are one of my daughter’s favorite things, and once you make all your Crepes, they keep really well in the fridge and you can re-heat them in a cinch.  I think I am going to have some for lunch, with cheese, sautéed onions and mushrooms.  And I have more ideas up my sleeve, but that is for another post folks!

So here’s what you’re going to need:

6 Crepes, Recipe (Courtesy of Girl in a Food Frenzy)

300 g Good quality smoked salmon

1 medium red onion, sliced

1 cup light cream

1 bunch dill, chopped

2 tbsp capers, drained

2-3 tbsp olive oil

Fresh Ground Pepper

Make the crepes, set aside.

In a small bowl, place the sliced onions and a teaspoon of salt.  Start “massaging” the onions with the salt until they start to sweat and soften.  Set aside.

Heat the cream with the dill, and add some fresh pepper.  Set aside.

In a small sauté pan, heat about 2 tbsp of oil, fry the capers until they start to pop and crisp up.  Make sure you are far away from the pan, because when they pop, you could burn yourself with the oil.  Strain, and set the capers aside.

When you are ready to serve, in a large non-stick frying pan, re-heat the crepes.   While they are still in the pan, add a little bit of the onions, and add a couple of slices of the smoked salmon.  Fold the crepe and place on a plate, drizzle with the dill cream, and top with the crispy capers.  Repeat with all the crepes.

From my kitchen to yours,

Carla

 

 

 

Shrimp with Lemon Caper Sauce

A couple of days ago, I realized, it has been a loooong time since I ate some shrimp.  And Spain has a plethora of amazing shrimp, in all sizes.  From tiny little ones, to ridiculously enormous ones.  I actually decided to go middle of the road with this recipe, because I wanted it to be a main, and frankly, not so expensive.

This dish takes a little bit of preparation, only that I made a quick vegetable broth, and peeling shrimp is just so damn laborious.  But, you can manage this under 45 minutes, I promise.

I left the heads intact, just peeling off the body segments.  I like this because the heads impart loads of flavor to the sauce, making it less lemony and more briny.  And you have to make sure to have lots of crusty bread on hand….this sauce is made for sopping up!

So here’s what you’re going to need:

Serves 3

15 fresh shrimp, heads on

2 cloves garlic, minced

8 tbsp butter

2 tbsp olive oil

1 celery, chopped

1 carrot , chopped

1 onion or leek, chopped

2 cup water

2 lemons, juiced

1 tbsp capers, drained

1/2 cup white wine

1 tbsp parsley, finely chopped

Salt and Pepper to taste

In a large skillet, add 4 tbsp of the butter, 2 tbsp of olive oil and garlic.  Saute over medium heat until just fragrant, about 5 minutes.  Add the celery, carrot and onion.  Saute another 5 minutes, or until just softened.  Add the water, and bring to a boil.  Reduce heat and let simmer until the water is almost evaporated, about 10-15 minutes.

Meanwhile, peel your shrimp, leaving the heads and tails intact.  If you feel the need, you can devein as well.  In Spain they don’t, so I have gotten used to it.  But I know it’s a moot point for some of you.  When the stock is sufficiently reduced, strain it into a bowl, discard the veggies, and return the liquid to the skillet.  Add the remaining 4 tbsp of butter, lemon juice and capers.

Stir, and add the shrimp, and raise the heat to high.  Now add the wine and salt, and let reduce for 3-4 minutes.  Cook until the shrimp are just turning pink and curling up.  Turn off heat and add the parsley and pepper.

I served it over fresh spinach leaves, but you can serve it over rocket, or watercress…..either way, it will taste divine!

From my kitchen to yours,

Carla