Smoked Salmon and Cream Cheese Beggar's Purse
Smoked Salmon and Cream Cheese Beggar's Purse are an enchanting appetizer or alternative to tea sandwiches that can be filled with a vast array of delectable ingredients.
Smoked Salmon and Cream Cheese Beggar's Purse are an enchanting appetizer or alternative to tea sandwiches that can be filled with a vast array of delectable ingredients.
- pepper
- garnish:
- salt/pepper to taste
- filling:
- 2 eggs
- 1 cup milk
- 10 crepes
- 10 green chive leaves
- 5 tbsp smoked salmon chopped
- 5 tbsp cream cheese softened
- 1 green onions/chives (up to 2)
- 1 salt
- bottom sauce: amounts are approximate
- 0.5 cup whipped cream soft peak
- 2 tbsp sour cream
- 1 tsp dill (up to 2 tsp)
- chives/green onions
- capers
- crepe batter:
- 0.25 cup water
- 1 cup flour
- 0.5 tsp kosher salt
- 3 tbsp butter melted
- extra butter for brushing the skillet in between
- Carbohydrate 16.1029735624562 g
- Cholesterol 38.7546249947522 mg
- Fat 10.2993895007962 g
- Fiber 1.26766813319768 g
- Protein 8.63977647557337 g
- Saturated Fat 5.80432340911535 g
- Serving Size 1 1 Serving (178g)
- Sodium 188.510879980456 mg
- Sugar 14.8353054292586 g
- Trans Fat 0.977920416688449 g
- Calories 188 calories
Step-by-step
- Mix all filling ingredients. Set aside.
- Make Bottom sauce by mixing the ingredients. You can use cream cheese instead of the whipped cream. Just bring the cream cheese to room temp and then whip it up. Fold in some sour cream to make it a thinner consistency. Add herbs/seasoning. Set aside.
- Bring a pot of salted water to a boil, and dip the chives in the water for about 5 seconds. Take off heat. Remove chives and place under cold water. Reserve chives on paper towels.
- Make crepes: You can also use your own favorite crepe recipe.
- In a bowl, whisk the first 5 ingredients of the crepe batter until smooth. Add the melted butter.
- I use a small 8 inch skillet to do my crepes. Heat skillet on medium heat initially... lower the heat as you continue to cook crepes so that they won't burn or over brown on you.
- Using a pastry brush, dip into melted butter, and lightly brush the heated pan.
- Add about 1/4 cup crepe batter (you may need to adjust this amount if you are using a larger skillet).
- I usually like to place my batter in a liquid measuring cup, so that I can pour the batter in the skillet. You can, likewise, use a ladle.
- Swirl the pan immediately so that the batter fills the pan and forms a nice circle.
- If you notice that the first crepe is too thick, add about 2 TBS or so of milk/water to all the crepe batter to thin it out a bit.
- Cook the next crepe. Let the crepe cook about 1 minute or so. You will notice that the top will look and feel dry. Flip over and cook for an additional 30 seconds.
- Cook the remainder of the batter. You may need to whisk the batter every so often before pouring it in the skillet.
- You may want to brush the skillet lightly with melted butter every so often. Let the crepes cool.
- Assemble the beggar's purse. Take a few crèpes out and place about 1 tablespoon of filing in the center of each one.
- I like to keep the nicer side of the crepe on the outside (the darker spots on the inside... with the filling).
- Pull the edges of the crèpe toward the center until they meet. You sort of gather the edges and make pleats. You'll have a ruffle at the top.
- Tie a reserved chive around the top and make sure the purse is tightly secured.
- Continue making beggar's purses in the same manner. I only made 10 bundles (half the crepe recipe).
- If serving as an appetizer: Put about a tablespoon of the bottom sauce on a plate and place a bundle on top.
- Sprinkle with some chopped chives/green onions and capers. Serve.
Attempting to tie delicate crepe dough into bundles without blanching the chive ties first results in immediate snapping and frustration. Fresh chive leaves contain rigid cellular walls that resist bending when raw, but submerging them in boiling water for precisely five seconds denatures those structural polymers and restores flexibility just enough to allow knotting without breakage. Understanding how moisture levels and protein structures interact across fresh components versus preserved fish prevents soggy textures and structural failure in this savory appetizer format.
Balancing Freshness and Preservation
Smoked salmon undergoes a curing or smoking process that reduces free water activity, concentrating umami compounds while creating a firm, dense protein network that contrasts sharply against soft dairy fats. Combining cured proteins with fresh herbs requires careful management of internal moisture so that the delicate wheat starch exterior remains intact rather than absorbing excess liquid from the dairy components. When whisking the batter, letting it rest allows the flour to hydrate fully, ensuring that the finished 8-inch crepes achieve the tensile strength necessary to hold their gathered shapes without tearing at the base.
- Blanch chives in boiling water for 5 seconds, then immediately shock them in cold water to preserve bright green chlorophyll while softening the fibers for tying.
- Cook crepes for approximately one minute on the first side until the top feels dry to the touch, followed by just 30 seconds on the reverse side.
- Adjust the consistency of the bottom sauce by folding whipped cream or softened cream cheese with sour cream until it achieves a spoonable, pooling viscosity.
