Makes 10
10 Van Dyck plain crepes
10 salmon portions
1 kg baby spinach, wilted
100g Barker’s Lemon Curd
300g mayonnaise
5 limes, cut in half
Warm the Van Dyck crepes.
Grill the salmon portions.
Place the wilted spinach on half of the crepe, top with the salmon.
Mix the Barker’s Lemon Curd and mayonnaise together and drizzle over the salmon.
Fold the crepe over the salmon.
Serve with half a lime.
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