Smoked Salmon Crepe Spirals

1. 1

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

2. 2

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

3. 3

   On the paler side of each crepe spread a thin 1/4 of the puree mixture, top with 1/4 salmon slices.

4. 4

   Roll the crepe tightly to enclose the filling in the crepe.

5. 5

   Chill seam side down, covered for at least 1 hour, or until they are firm enough to slice.

6. 6

   Slice diagonally into 1/4-inch thick spirals.

* Per serving · 4 servings · Values may vary.