Ingredients
- 4 crepes
- 1/2 pound thinly smoked salmon (sliced)
- 2 tablespoons butter (unsalted cut into pieces)
- 2 tablespoons cream cheese at room temperature
- 2 teaspoons lemon juice (fresh)
- 2 teaspoons snipped dill (fresh)
In a food processor puree half the smoked salmon, add the cream cheese, butter, lemon juice and blend until the mixture is smooth. Transfer the puree to a bow l and stir in the dill. On the paler side of each crepe spread a thin 1/4 of th e puree mixture, top with 1/4 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 1/4-inch thick spir als.