A gorgeous and very easy dinner party dish: pancakes stuffed with herbs, mushrooms and flaked salmon, and covered with cream sauce. You can make it for six people.


  • 6 shop bought thin pancakes or crepes

  • For the filling mixture

  • 1 tbsp olive oil

  • 1 medium onion, finely chopped

  • 1 clove of garlic, chopped

  • 1 tsp cumin seed

  • 1 sprig fresh thyme, with the leaves picked off

  • 400g mixed mushrooms

  • 15g basil - chopped

  • 15g tarragon - chopped

  • 400g salmon fillet poached pink and flaked

  • For the sauce

  • 28g butter

  • 28g plain flour

  • Reserved cooking juices from the filling mixture

  • 100g Gruyere cheese, finely grated

  • 100ml double cream

  • 100ml milk

  • Chervil to garnish


  • 1.

    Poach the salmon by putting it in a saucepan of cold salted water and bringing to the boil. Once the water has boiled remove the salmon, cool, and flake with a fork to use later.

  • 2.

    Heat the olive oil in a hot pan and sweat the onion, cumin and thyme until soft. Turn up the heat, add the mushroom and garlic and pour in a splash of water. Put a lid on the pan and cook for a minute. Add the basil and tarragon and cook for a further minutes.

  • 3.

    Tip the contents of the pan into a colander and reserve the cooking liquid.

  • 4.

    For the sauce melt the butter in a heavy saucepan over a medium heat. Remove from the heat and stir in the flour to make a smooth paste. Cook the paste over a low heat, stirring, until the flour turns straw-coloured. Remove from the heat. Add the cream, 20g of the cheese, the cooking liquid from the mushrooms and simmer for five minutes while stirring.

  • 5.

    Fold the flaked salmon into the mushroom and onion mix and add a 1/3 of the sauce to keep the mixture moist. Fill each pancake with the filling mix and roll to form a wrap.

  • 6.

    Line the pancake rolls up side by side in a lightly buttered gratin dish and pour over the remaining sauce. Sprinkle the remaining cheese over the top.

  • 7.

    Bake in an oven at 200°C for around 5 minutes. Garnish with chervil.

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