Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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Total:
2 hr
Prep:
2 hr
Yield:
about 24 hors d'oeuvres
Level:
Easy

Ingredients

Directions

In a food processor puree half the smoked salmon, add the cream cheese, butter, lemon juice and blend the mixture until smooth. Transfer the puree to a bowl and stir in the dill. On the more pale side of each crepe spread thin one-fourth of the salmon puree, top each crepe with one-fourth of the salmon slices and roll the crepe tightly to enclose the filling. Chill the crepes seam side down, covered, for at least 1 hour, or until they are firm enough to slice and slice them diagonally into 1/4-inch-thick spirals.

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