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Crepes filled with herring tartare

Fresh crêpes filled with herring tartare, crème fraîche and chives – perfect as a refined snack or amuse-bouche.

This recipe is for 4 people.

Ingredients

3Eggs
125gFlour
Picudo olive oil
spring onion
250mlMilk
herring

Fleur de sel
5Crème fraîche
1herring caviar

violets or borage
1Sushi vinegar
1Snack cucumber

Preparation

  1. Make a crêpe batter from the flour, eggs, milk, and dashi.
  2. Bake thinly in a pan and cut out the crêpes with a large cutter.
  3. Cut the herring into a coarse brunoise, drizzle with a little picudo olive oil, and mix with finely chopped spring onion.

  1. Season the crème fraîche with the dashi.
  2. Stir in the herring caviar and season with fleur de sel.

1. Slice a snack cucumber into thin slices and sprinkle with a little sushi vinegar.

  1. Spoon the crème fraîche dashi with the herring caviar onto the plate.
  2. Place the herring tartare between the crêpes and fold gently.
  3. Place the crêpe with the herring caviar on the plate.
  4. Top the crêpes with a little crème fraîche, herring caviar, marinated cucumber, and violets or borage.