Smoked Salmon Crepe Spiral

• 1/2 pound 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

1. In a food processor puree half the smoked salmon, add the cream cheese, butter, lemon juice and blend the mixture until smooth.
2. Transfer the puree to a bowl and stir in the dill.
3. On the more pale side of each crepe spread thin one-fourth of the salmon puree, top each crepe with one-fourth of the salmon slices and roll the crepe tightly to enclose the filling.
4. Chill the crepes seam side down, covered, for at least 1 hour, or until they are firm enough to slice and slice them diagonally into 1/4-inch-thick spirals.

salmon, cream cheese, unsalted butter, lemon juice, dill, crepes

Taken from www.foodnetwork.com/recipes/smoked-salmon-crepe-spiral-recipe.html (may not work)