Tea Smoked Salmon & Avocado Crepe

By Raybird
Servings: 3. Non Vegetarian 

Whether a birthday, anniversary, or just a surprise breakfast in bed, here's the recipe you need. Melt in the mouth Scottish Tea-Smoked Salmon, a golden-brown crepe that's whipped up in a flash, creamy avocado, tart capers, and a gooey fried egg for good measure. The only thing missing is a bubbly glass of champagne!


John Ross Jr Tea-Smoked Salmon

1 pkt (200g)
Ishka Farms Organic Capers, drained
3 tsp
Avocado, ripe 1 pc
Egg 2 + 3 each
Milk 1 1/8 cup (268g)
AP Flour/Maida 2/3 cup (86g)
Salt 1/4 tsp
Sugar 1/8 tsp
Black Pepper To Taste
Butter 4 tbsp


  1. For the crepe batter, in a large bowl mix 2 eggs, the milk and sugar. In another bowl mix the flour and salt.
  2. Add the flour mixture to the egg mixture and gently mix with a spatula until there are no large chunks. You can briefly whisk it to remove lumps, but do not over-mix it or the crepe will be rubbery. Cover and rest the batter at room temperature for at least 30 mins and upto an hour.
  3. To cook, use a nonstick or crepe pan. Heat the pan on medium heat and add a tablespoon of butter to coat the pan. Using a ladle, add some batter to the center of the pan while twirling it around to coat the entire pan in a thin layer. The layer of batter should be as thin as possible.
  4. Once the crepe has set and golden brown on the bottom and edges, about 3-4 mins, flip it and cook the other side for a minute before it is done.
  5. While the crepes are cooking, slice the avocados and fry the eggs with runny yolks. We crack the egg into a warm oiled pan and fry it at a low temperature for a tender white and a runny yolk.
  6. Place the egg on the crepe, followed by a slice or two of Tea-Smoked Salmon, and the sliced avocados. Season with salt and pepper, and garnish with capers and chopped herbs before digging in!