Salmon Crepe Purse

Smoked Salmon Crepe Purse with Cream Cheese Dill Mousse and Fennel Oil

This recipe by Chef Peter O’Keefe was the Silver Medal Winner in the 2007 Select Registry “Inncredible Egg” competition.


  • 12 Eggs
  • 12 chives
  • 1 Bunch Parsley
  • 4 Cups Heavy Cream
  • 1 Red Bell Pepper
  • 1 Cup Diced Red Onion
  • ½ Cup Olive Oil
  • 1 Tablespoon White pepper
  • 12 Crepes (Recipe below)
  • 8 bunches of Dill
  • 2 Cups Cream Cheese
  • 1 Cup Capers
  • 8 oz. Salmon
  • ½ Cup Clarified Butter
  • 2 Tablespoons Salt


To prepare Cream Cheese Mousse: blend ¾ C Heavy Cream, Cream Cheese, ½ tablespoon White Pepper, and 4 bunches of Baby Dill. Put in pastry bag.

To prepare Red Pepper curls: thinly slice Pepper skin and reserve in cold water.

To prepare Fennel Oil: quickly blanch 1 Bunch of Fennel and 1 Bunch of Parsley and blend with oil. Strain through coffee filter. Reserve in squeeze bottle.

To prepare Dill Cream: add 2 bunches of Baby Dill to remaining Heavy Cream and reduce by half.

To prepare Crepes, see Crepe Batter recipe below.


To Assemble Purses: Lightly sauté Onion, Capers, and Salmon in Clarified Butter. Beat Eggs with remaining White Pepper and add to sauté pan. When Eggs are almost fully scrambled add Dill Cream and whisk. Pour 1/3 to ¼ cup Crepe batter into hot 8” sauté pan and cook till done – should render 12 crepes. Divide the mixture evenly in the center of Crepes. Gently bring edges of crepes up into a “purse” and tie off with chive. Place 2 Purses side by side on plate. Pipe out Mousse in center of Purses. Place Dill sprig between purses in Mousse and garnish stem with Red Pepper curls. Present with dots of Fennel Oil in half circle in front of Purses.

Crepe Batter:

  • 6 1/3 cups Milk
  • 15 eggs
  • 5 cups All-Purpose Flour
  • 5 oz Butter
  • 1 tablespoon salt

In large mixing bowl thoroughly combine all ingredients, then strain through cheesecloth or chinois.

Makes 12 crepes.

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