Smoked Salmon Crepe Spirals

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.