Smoked salmon crepe spirals
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | 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 | teaspoons | Snipped fresh dill |
| 4 | Crepes | |
Directions
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 ¼ of the puree mixture, top with ¼ 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 ¼-inch thick spirals.
Yield: 24 hors d'oeuvres
Recipe by: Cooking Live Show #CL8863 Posted to Bakery-Shoppe Digest by Linda Van Ess <Fundwell@...> on Apr 05, 1998
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