- 2 large crepes
- 4 ounces Champagne cream cheese
- butter lettuce
- 8 ounces Nova style smoked wild Sockeye salmon
- salt and pepper
- avocado and butter lettuce, for garnish
- Fold one large crepe in half and spread with cream cheese leaving about 1 inch around the edges.
- Place lettuce leaves over cream cheese and top with slices of nova style smoked salmon. Sprinkle with salt and pepper.
- Gradually roll sandwich tightly and slice in half, cutting off end piece (save for later!) to make two even pieces.
- Place on bed of lettuce and serve with avocado slices.