Smoked Salmon Crepe Spirals

Recipe Ingredients

1/2 lb	227g / 8oz	Thinly-sliced smoked salmon
2 tablespoons	30ml	Cream cheese - at room temperature
2 tablespoons	30ml	Unsalted butter - cut into pieces,
		At room temperature
2 teaspoons	10ml	Fresh lemon juice
2 teaspoons	10ml	Snipped fresh dill
4		Crepes - see * Note

Recipe Instructions

* Note: See the "Crepe Batter" recipe which is included in this collection.

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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8863 broadcast 04-15-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.