Smoked Salmon Crepe Spirals
An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.
cut into pieces, at room temperature
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.