1/2 lb Thinly-sliced smoked salmon
2 tablespoons Cream cheese at room temperature
2 tablespoons Unsalted butter cut into pieces, at room temperature
2 teaspoons Fresh lemon juice
2 tablespoons Snipped fresh dill
4 Crepes
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 bowl and stir in the dill.
On the paler side of each crepe spread a thin 1/4 of the 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 spirals.
This recipe yields 24 hors d’oeuvres.