Smoked Salmon Crepe Spiral

1. 1

   In a food processor puree half the smoked salmon, add the cream cheese, butter, lemon juice and blend the mixture until smooth.

2. 2

   Transfer the puree to a bowl and stir in the dill.

3. 3

   On the more pale side of each crepe spread thin one-fourth of the salmon puree, top each crepe with one-fourth of the salmon slices and roll the crepe tightly to enclose the filling.

4. 4

   Chill the crepes seam side down, covered, for at least 1 hour, or until they are firm enough to slice and slice them diagonally into 1/4-inch-thick spirals.

* Per serving · 4 servings · Values may vary.

No additional tips available.