Smoked salmon appetizers

Today I wanted to share with you three ideas for appetizers with cold smoked salmon.
Really easy to assemble, just a few ingredients, and takes only a bit patience on your part ;)
All you need is crepes (can be made up to two days ahead), thinly sliced smoked salmon, cream cheese, and chives.

---

Salmon rolls
Fine chop chives and mix with the cream cheese. The more chives, the more taste, so don't be shy about it.
Spread a thin layer of the cream cheese mixture into the crepe, add a slice of salmon.
Roll tightly. Right before service, cut the salmon rolls diagonally (on the other end) for better presentation. Each roll gives you about 3-4 pieces.

Salmon pouches
Cut a slice of a smoked salmon into small pieces, and mix with the chive-cream cheese. Cut a crepe into a ~ 10 cm wide circle, add a tiny spoonful of the filling in the middle, make it into a little pouch, and use chives tie it up.
This takes a bit more patience, but the end results are worth it.

Salmon roses
If making crepes feel like too much work and effort to you, you can also roll the slices of smoked salmon into a rose (just loosely, evenly roll the slice of salmon, it will look like a rose one you set it up), and pipe with a pastry bag the cream cheese inside the rose.

Crepes
makes 6

1/2 cup (60 g) A-P flour
1/4 tsp salt
1 egg, beaten
2/3 cup (150 ml) milk
2 Tbls (30 g ) butter

Sift flour and salt into a bowl. Make a well in the center and add the egg. Gradually best in flour from the sides. Beating constantly, slowly pour in the milk, to make a smooth batter. Cover and let stand in the room temperature for 30 minutes.
Cover a 9 inch pan with butter, pour a small ladle of the batter into the pan.