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Smoked Salmon and Crepe Bonbons

Makes 8 bon bons


  • 250g Australian cream cheese
  • 1 teaspoon lemon juice
  • 1 teaspoon French mustard
  • 2 spring onions, finely chopped
  • 175g smoked salmon, cut into strips
  • 8 crepes
  • 1 bunch fresh chives
  • 16 fresh asparagus spears, blanched, for serving
  • Fresh Herb Vinaigrette
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped, extra
  • 1 tablespoon fresh dill, finely chopped
  • 1/2 cup olive oil
  • 2 tablespoons white wine vinegar
  • salt and pepper, to taste
Download Recipe (PDF)


  1. 1. Combine cream cheese, lemon juice, mustard, spring onions and smoked salmon together. Divide mixture between 8 crepes and roll up.
  2. 2. Tie the ends neatly with chives to form bonbons.
  3. Fresh Herb Vinaigrette:
  4. Combine all ingredients in a screw top jar and shake until well combined.
  5. For serving, place a bonbon and 2 asparagus spears onto serving plate and drizzle with Fresh Herb Vinaigrette.
  6. --**NOTE:**-- Bonbons and vinaigrette may be prepared in advance and refrigerated until required. Serve bonbons at room temperature. Thinly sliced ham may be substituted for smoked salmon.


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