SMOKED SALMON AND MASCARPONE CRÊPE CAKE

Serves 8

Prep + cook time: 30 minutes (+ refrigeration)

• 2 cups (500g) mascarpone

• 2 tbsp prepared horseradish

• 2 tbsp rinsed, drained capers, chopped coarsely

• 2 tbsp finely chopped fresh tarragon

• 1 tbsp grated lemon rind

• 8 frozen French-style crêpes (400g), thawed

• 600g sliced smoked salmon

MIXED PEA SALAD

• 300g sugar snap peas, trimmed

• 200g snow peas, trimmed

• 150g snow pea tendrils

• 2 tbsp olive oil

• 2 tbsp lemon juice

1. Line the base and sides of a deep 22cm round cake pan with plastic wrap. Combine the mascarpone, horseradish, capers, tarragon and rind in a medium bowl; stir well.

2. Place one crêpe in the cake pan; spread with about 1/3 cup of the mascarpone mixture, cover with slices of salmon. Continue layering with the remaining crêpes, mascarpone mixture and salmon, finishing with a crêpe layer. Cover; then refrigerate for 3 hours or until firm.

3. Make the mixed pea salad. Cut the crêpe cake into eight wedges and serve with the mixed pea salad.

MIXED PEA SALAD

1. Boil, steam or microwave the sugar snap and snow peas, separately, until just tender; drain. Rinse under cold water; drain. Place in a large bowl with the remaining ingredients and toss gently to combine.

Per serve 39.7g total fat (21.9g saturated fat); 2298kJ (549 cal); 23.6g carb; 24.4g protein; 1.9g fibre