Smoked Salmon Crepe Spirals

Yield:
24 hors d'oeuvres
Level:
Easy
Ingredients
  • 1/2 pound thinly sliced smoked salmon
  • 2 tablespoons cream cheese at room temperature
  • 2 tablespoons unsalted butter, cut into pieces, at room temperature
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons snipped fresh dill
  • 4 crepes
Directions
  • In a food processor puree half the smoked salmon, add the cream cheese, butter, lemon juice and blend until the mixture is smooth. Transfer the puree to a bowl and stir in the dill. On the paler side of each crepe spread a thin 1/4 of the puree mixture, top with 1/4 salmon slices. Roll the crepe tightly to enclose the filling in the crepe. Chill seam side down, covered for at least 1 hour, or until they are firm enough to slice. Slice diagonally into 1/4-inch thick spirals.


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