Smoked Salmon And Mascarpone Crepe Cake With Pea Salad - cooking recipe

Ingredients

3/4 cup flour
3 None eggs
1 tbsp vegetable oil
1 1/4 cups milk
16 oz mascarpone cheese
2 tbsp horseradish sauce
2 tbsp capers, rinsed and coarsely chopped
2 tbsp finely chopped fresh tarragon
1 tbsp finely grated lemon peel
1 lb sliced smoked salmon
None None FOR THE PEA SALAD
10 oz sugar snap peas
7 oz snow peas
5 oz snow pea shoots
2 tbsp olive oil
2 tbsp lemon juice

Preparation

Line bottom and side of a deep 9-inch round cake pan with plastic wrap.
Place flour in a large bowl. Gradually whisk in combined eggs, oil and milk. Strain batter into large measuring cup; cover. Let stand for 30 mins.
Heat oiled 9-inch nonstick skillet on low heat. Pour about 1/4 cup batter into pan, tilting pan so batter coats bottom evenly. Cook crepe, loosening around edge with spatula, until lightly browned. Turn; brown other side. Remove from pan. Repeat with remaining batter to make 8 crepes.
Combine mascarpone, horseradish, capers, tarragon and lemon peel in medium bowl; stir to combine. Place a crepe in prepared pan. Spread with about 1/3 cup of the mascarpone mixture. Cover with slices of salmon. Continue layering with remaining crepes, mascarpone mixture and salmon, finishing with crepe layer. Cover; refrigerate for 3 hours, or until firm.
Meanwhile, for the pea salad, boil, steam or microwave sugar snap and snow peas, separately, until just tender; drain. Rinse under cold water; drain. Place in large bowl with remaining ingredients; toss gently to combine.
Cut crepe cake into 8 wedges. Serve with pea salad.