John Kernick

Crêpes with Smoked Fishes and Dill Cream Cheese

Prep: 1 hr
Total: 3 hr
Makes 24 crepes


  • 1Stir together cream cheese, dill, lemon zest and juice, and cayenne. Season with salt and stir until combined.
  • 2Fold crepes into triangles and place on a platter with smoked fishes. Serve with dill cream cheese.


  • 16 ounces cream cheese, room temperature
  • 1/3 cup chopped fresh dill fronds (from 1 bunch), plus more for garnish
  • 1 tablespoon grated fresh lemon zest plus 2 tablespoons lemon juice (from 1 large lemon)
  • Pinch of cayenne pepper
  • Coarse salt
  • 24 plain crepes (see Cook's Notes, below)
  • 8 ounces each Nova smoked salmon, sturgeon, and sable, for serving

Cook's Notes

For these crêpes, use the same batter as for the Buckwheat Crepes (see link in Ingredients), but omit the buckwheat flour and use 2 cups of all-purpose flour instead. Serve with store-bought bagels, croissants, and jams, if desired. The dill cream cheese can be made two days ahead and stored in the refrigerator.

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