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How To make Smoked Salmon Crepe Spirals

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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
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 bow l and stir in the dill. On the paler side of each crepe spread a thin 1/4 of th e 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 spir als.

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