4 x 125g/4oz skinned salmon fillets
200g/7oz baby spinach leaves
2 tbsp sunflower oil
150g/5oz/⅔ cup crème fraîche
4 tbsp freshly grated Parmesan
salt and ground black pepper
For the crêpes:
75g/3oz/¾ cup fine polenta
75g/3oz/¾ cup rice flour
a pinch of grated nutmeg
2 medium eggs
2 tbsp freshly grated Parmesan
200ml/7fl oz/¾ cup milk
1 Preheat the grill and line the grill rack with foil.
2 Lay the salmon on top. Season and grill for 10–12 minutes, turning once, until golden brown and cooked. Flake the salmon, discarding the skin and bones. Keep warm.
3 Cook the spinach with 1 tsp water in a covered pan over a low heat until it wilts. Drain well, pressing down with a plate.
4 Put half the spinach in a blender or food processor with the crêpe ingredients and blitz until smooth. Pour into a jug.
5 Heat a little oil in a frying pan over a medium heat. Pour in one-quarter of the crêpe batter, tilting the pan to swirl it evenly over the surface. Cook until golden brown underneath, then flip over and cook the other side. Slide out on to a plate and make three more crêpes in the same way.
6 Spoon the remaining spinach on to each crêpe and pile the salmon on top. Spoon the crème fraîche and Parmesan over. Roll up the crêpes and serve.