Side Pannel
Smoked Salmon Crepe Spirals
Smoked Salmon Crepe Spirals
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood, Appetizers
Ingredients List
- 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
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 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
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
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