2 tablespoons unsalted butter, cut into pieces, at room temperature
2 teaspoons fresh lemon juice
2 teaspoons snipped fresh dill
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.