| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Appetizers, Seafood, Canapes |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <Fundwell@excel.net> on Apr
05, 1998
A Message from our Provider:
“God will let you get away with it until suddenly . . .”