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

Recipe Instructions

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.

Yield: 24 hors d'oeuvres

Source:
Cooking Live Show #CL8863

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