Recipe - Salmon And Spinach Strudel

=== CREPES ===
3 Eggs
1 One fourth cup Milk
2 tablespoon Melted unsalted butter
1 cup Sifted flour
1 tablespoon Snipped chives
Salt; to taste
Freshlyground white pepper;
to taste
=== FILLING ===
1 pound Cured salmon
One half cup Julienned red onion
One half cup Capers
One fourth cup Chopped egg whites
One fourth cup Chopped egg yolks
Salt; to taste
Freshlyground white pepper;
to taste
Blanched long chives; for
tying purses
=== SAUCE ===
One half cup Vodka
1 One half cup Sour cream
Salt; to taste
Freshlyground black pepper;
to taste

For crepes, combine the whole eggs, milk, butter, flour and chives until
smooth. Add salt and pepper to taste. Heat a 7 1/2inch crepe pan. Lightly
oil the pan. Pour 2 tablespoons of the batter in the center of the pan.
Tilt pan from left to right to cover entire surface. Cook the crepe until
the edges begin to brown, flip and cook until done. Remove from the pan. To
assemble, lay one crepe down flat, place 2 pieces of the salmon on the
crepe to cover completely leaving a 1inch border. Sprinkle with the red
onion, capers and eggs. Season with salt and pepper. Gather the crepe at
the top and tie with a long chive, it should resemble a purse. For sauce,
combine the vodka, sour cream and seasonings together. Spoon a small amount
on the bottom of each plate and place the beggars purse right on top. This
recipe yields 6