Smoked Salmon Crepe Spirals
An easy to make and impressive appetizer or snack. Smokey, creamy and packed with flavor.
Yield
12 servingsPrep
10 minCook
0 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
smoked salmon
thinly sliced |
|
| 3E+1 | ml |
cream cheese
room temperature |
|
| 3E+1 | ml |
butter, unsalted
cut into pieces, at room temperature |
|
| 1E+1 | ml |
lemon juice
fresh |
|
| 1E+1 | 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.
