Have prepared:
Crepes (cool)
Smoked salmon, cut to desirable sized strips
Mayonnaise in bowl
Washed parsley
Minutely cut spring onions
Cream (large blob)
Capers, cut
Sweetcorn kernels, dry
Do:
Cut
parsley finely into mayonnaise, add spring onions, add blob of cream.
Lay out a crepe on a flat surface. Spread mayo mix over crepe surface, with a
thicker strip just short of the edge. Add generous layer of salmon on opposite
edge of the thick strip. Drizzle a minute layer of mayo mix of the salmon.
Arrange a thin line of capers along the salmon, sparingly. Alternatively,
sprinkle corn on instead.
Roll the crepe up, starting with line of filling. Seal with a little mayo mix.
