Title: Smoked Salmon Crepe Spirals
Categories: Insert Fish Smoke Salmon
Yield: 1 Servings

1/2	lb	Thinly sliced smoked salmon
2	tb	Cream cheese at room
		Temperature
2	tb	Unsalted butter -- cut into
		Pieces,
2	ts	Fresh lemon juice
2	ts	Snipped fresh dill
4		Crepes
		At room temperature

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

From: Angele Freeman Date: 29 Apr 97 Mastercook Recipes (Mailing List) Ä

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