Crêpes

5 ounces hot-smoked salmon

2/3 C. mayonnaise

1/3 C. sour cream

1 C. shredded parmesan cheese

2 tsp. lemon juice

3/4 tsp. Worcestershire

3/4 tsp. chopped fresh dill

1/8 tsp. white pepper

1/8 tsp. hot sauce

Seasoned salt

2 T. melted butter

Paprika

Fresh dill sprigs, rinsed

 

Stack 2 crêpes and, with a 2 3/4- to 3-inch round cookie cutter, cut into closely spaced rounds. Repeat to cut remaining crêpes; discard scraps. Preheat oven to 350°. Remove skin and bones from salmon. With your hands, break salmon into fine pieces; you should have about 1 C. In a bowl, mix mayonnaise, sour cream, 1/2 C. parmesan cheese, lemon juice, Worcestershire, chopped dill, white pepper, and hot sauce. Stir in the salmon and seasoned salt to taste. Mound about 1 1/2 tsp. of the salmon filling on one half of each crêpe round; fold it over to make a half-moon shape. Set crêpes, slightly overlapping, in a buttered 10- by 15-inch baking pan. Drizzle with melted butter and sprinkle with remaining 1/2 C. cheese and a little paprika. Bake until crêpes are golden and bubbly, 15 to 25 minutes. Transfer to a serving platter or plates and garnish with dill sprigs.