Smoked Salmon Crepe Spirals
117
An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.
Ingredients
| ½ | pound |
smoked salmon
thinly sliced |
|
| 2 | tablespoons |
cream cheese
room temperature |
|
| 2 | tablespoons |
butter, unsalted
cut into pieces, at room temperature |
|
| 2 | teaspoons |
lemon juice
fresh |
|
| 2 | teaspoons |
dill weed
fresh, snipped |
|
| 4 | each |
crepes
|
* |
Directions
In a food processor purée half the smoked salmon, add the cream cheese, butter, lemon juice and blend until the mixture is smooth.
Transfer the purée to a bowl and stir in the dill.
On the paler side of each crepe spread a thin ¼ of the purée mixture, top with ¼ 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 ¼ inch thick spirals.
Nutrition Facts
Serving Size 24g (0.8 oz)Amount per Serving
Calories 4566% of calories from fat
% Daily Value *
Total Fat 3g
5%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 11mg
4%
Sodium 154mg
6%
Total Carbohydrate
0g
0%
Dietary Fiber 0g
0%
Sugars g
Protein
7g
Vitamin A 2%
•
Vitamin C 1%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
