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Crispy vegetables in rice paper crêpes, with smoked salmon and curry-lime sauce

By Alain Pénot, Executive Chef.

Serves 4 


  • 130 g fresh asparagus
  • 50 g green beans
  • 100 g carrots
  • 100 g red and yellow peppers
  • 250 g smoked salmon
  • 4 rice paper crêpes
  • a drizzle of juice lime

Prepare de vegetables:

  • Rinse the asparagus under running water to remove any dirt, cut off the tips and blanch them.
  • Blanch the beans and the carrots. Cool them, then drain and set aside.
  • Thinly slice the peppers in a plate.

Prepare the sauce:

  • In a bowl, make a mayonnaise: 1 egg yolk, 1 teaspoon mustard, salt, pepper, olive oil, grape seed oil.
  • Once the mayonnaise has thickened, add 1 tablespoon of curry, a little lime juice, and a few leaves of fresh basil.

Roll the crêpes:

  • Place the rice paper crêpes in water to soften them, then drain them well. Place slices of smoked salmon and the vegetables on the crêpes.
  • Prepare the plates; cut the crêpes, add the sauce, and garnish as desired.


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Auberge du Lac-St-Pierre
10911, Notre-Dame Ouest
C.P. 4010, Succ A
Trois-Rivières (Québec)
G9B 6V8
Phone: 819 377-5971
Fax: 819 377-5579

Printed on: Friday, May 24, 2019