Smoked Salmon Crepe Cake Recipe

Prep Time Cook Time Serves
25m Makes 1 9-inch cake

This cake made out of savoury crepes was inspired by something similar served by my friend Sandrine in Paris. This simple dish is perfect for a brunch with friends. Homemade crepes would be an extra treat, but are not necessary. I can find great ready made crepes here in France that do the job nicely.  The crepes are a little large for the cake so I trim them down to a rectangle, but if you can find round crepes about 9 inches in diameter that would be perfect.


  • 16 ounces cream cheese, softened
  • 1/2 cup sour cream
  • Juice of 1/2 a lemon
  • 2 tablespoons freshly chopped chives
  • 2 cucumbers
  • 8 crepes (approximately 9-inches in diameter)
  • 24 ounces thinly sliced smoked salmon
  • 10 ounces arugula
  • 1/3 cup chopped fresh dill,for garnish


In a medium bowl, mix together the cream cheese, sour cream, lemon juice and chives until thoroughly incorporated. Set aside.

Trim the ends off the cucumbers. Using a vegetable peeler, peel the cucumber lengthwise in long, thin strips. Set aside. Spread about 1/4 cup of the creme cheese mixture over the first crepe and place on a serving platter. Top with a single layer of cucumber slices, followed by a layer of smoked salmon. Arrange arugula leaves on top of the salmon. Spread a second crepe with another 1/4 cup of the cream cheese mixture and place on top of the arugula. (It is easiest to spread the mixture onto the crepe before placing onto the cake). Top with another layer of cucumber, salmon, and arugula. Continue layering in this pattern until you have used all but one of your crepes. Top the last crepe with the remaining cream cheese mixture and place on top. Sprinkle the dill over top to garnish.

This cake is best served immediately, but can also be kept in the fridge for up to an hour. If not serving immediately, wait until ready to serve before topping with the dill.

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