Title: Smoked Salmon Crepe Spirals
Categories: Appetizers, Seafood, Canapes
Yield: 1 Servings

1/2 lb Thinly sliced smoked salmon
2 tb Cream cheese at room
-temperature
2 tb Unsalted butter; cut into
-pieces, at room temperature
2 ts Fresh lemon juice
2 ts 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.

Yield: 24 hors d'oeuvres

Recipe by: Cooking Live Show #CL8863

Posted to Bakery-Shoppe Digest by Linda Van Ess on Apr
05, 1998