Do you like crepes? Wrong question, I guess. Who does not?
Let me ask you this way: have you ever added crepes in a salad? Have you ever thought of doing that? Never? Then I’ve got a perfect solution, and I am willingly sharing the recipe for this Smoked Salmon Avocado Crepes Salad.
Indeed, crepes are the excellent ingredient for your comfort salad. Sound weird? Not at all. You add, let’s say, bread and other things in your salads so why not crepes, right?
Besides, you may know the famous combo of blinis with smoked salmon which could be substituted for caviar. So it is basically deconstructed blinis with smoked salmon minus caviar plus few other delicious ingredients. Well, you can add caviar as well to get a truly sumptuous salad.
Let’s talk about the components now. As we have just cleared up, crepes and smoked salmon are the best friends. It’s mutual love. The creamy avocado works beautifully complimenting smoked salmon. I mean, would you ever separate them? I added arugula for a lovely and important robust flavor and texture. It balances out everything. Besides, I decided to add some smoked cheddar. Why? Because, even though it may sound like an incompatible combo, it goes well with smoked salmon, needless to mention avocado and arugula. Cheese goes well with everything.
So at this point this, as I anticipate, you should have started to drool and desperately crave for this gorgeous Smoked Salmon Avocado Crepes Salad. Have you?
Too early, my friends!
Because now we are talking about the dressing! I opted for the mixture of sour cream, sweet mustard, and dill. Sour cream is an obvious choice. Go back to the beginning. Blinis. Smoked Salmon. Sour cream. Dill. Caviar. Do you see this? I told you that it’s basically a deconstructed famous recipe!
I think I shouldn’t be humble this time saying it’s a good tasty salad. Because this Smoked Salmon Avocado Crepes salad is scrumptious. Amazing. Fantastic. Fabulous. Stop, Ben!
I think it could easily be served at an Oscar dinner party, don’t you think so?
Have you ever tried blinis with smoked salmon or caviar with champagne?