Crepe Cake with Smoked Salmon

Serving Size: 4

Prep Time: 15 minutes

Ingredients:

• 3 tbsp chopped dill + extra to garnish
• 1 cup sour cream
• Juice and zest from ½ a lemon
• 12 crepes
• 18 oz smoked salmon slices
• 4 oz salmon caviar

Instructions:

1. In a bowl, combine the dill, sour cream, lemon juice, and zest.

2. Lay one crepe on a clean flat surface and spread a thin layer of the cream mixture on top, cover with another crepe.

3. Spread a thicker layer of cream on this crepe and cover with another crepe again.

4. Arrange some slices of salmon on the crepe, cover with another crepe and alternate between cream and salmon until the last crepe is placed on top.

5. Spread the caviar on the last crepe and carefully slice the cake into wedges.

6. Garnish with extra dill and serve immediately with a garden green salad.