Smoked Salmon Crepe Spirals
101
An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.
Ingredients
| 226.8 | g |
smoked salmon
thinly sliced |
|
| 30 | ml |
cream cheese
room temperature |
|
| 30 | ml |
butter, unsalted
cut into pieces, at room temperature |
|
| 10 | ml |
lemon juice
fresh |
|
| 10 | ml |
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.
