Seasonal Platings Recipe: Swedish Breakfast

1 serving

This version of Swedish Breakfast features crêpes and salmon topped with lemon curd, lingonberry preserves and crème fraîche.


Crêpe batter:
1½ cups whole milk
3 large eggs
3 tbsp. granulated sugar
1 tsp. sea salt
5 tbsp. butter, melted
¼ cup aquavit (see note)
1 tsp. vanilla extract
1 tbsp. grated lemon zest
1 ¼ cups all-purpose flour

1 (5-oz.) salmon fillet
Salt and pepper, to taste

Crêpe filling and topping:
1 tbsp. lemon curd
1 tbsp. crème fraîche
1 tbsp. lingonberry preserves
Dill blossoms or microgreens, optional  


1. Prepare crepe batter: Process first eight ingredients in blender on med. speed until smooth. Pour into large mixing bowl. Gradually whisk in flour until just combined. Reserve batter.

2. Season salmon with salt and pepper; sauté on one side until a nice brown crust forms. Flip over; let cook to mid-rare. Remove from pan and keep warm.

3. Coat crêpe pan lightly with non-stick spray and warm over med.-low heat. Ladle in 2½ oz. batter; swirl evenly in pan. When batter is dry and edges begin to crisp, flip over and heat until lightly golden. Repeat process to cook two more crêpes.

4. Fill three crêpes with a schmear of lemon curd; roll up. Plate crêpes next to salmon. Drizzle with crème fraîche and lingonberry preserves. Garnish plate with dill blossoms or greens and serve.

Note: Rum or brandy may be substituted for aquavit.  

Recipe by Sous Chef Valeria Benner, Lockwood Restaurant & Bar, Chicago

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