Smoked Salmon Crepe Spirals
Yield
12 servingsPrep
10 minCook
0 minReady
1 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | pound |
smoked salmon
thinly sliced |
|
2 | tablespoons |
cream cheese
room temperature |
|
2 | tablespoons |
butter, unsalted
cut into pieces, at room temperature |
|
2 | teaspoons |
lemon juice
fresh |
|
2 | teaspoons |
dill weed
fresh, snipped |
|
4 | each |
crepes
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
226.8 | g |
smoked salmon
thinly sliced |
|
3E+1 | ml |
cream cheese
room temperature |
|
3E+1 | ml |
butter, unsalted
cut into pieces, at room temperature |
|
1E+1 | ml |
lemon juice
fresh |
|
1E+1 | ml |
dill weed
fresh, snipped |
|
4 | each |
crepes
|
* |
Directions
In a food processor purée half the smoked salmon, add the cream cheese, butter, lemon juice and blend until the mixture is smooth.
Transfer the purée to a bowl and stir in the dill.
On the paler side of each crepe spread a thin ¼ of the purée 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.