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.

This recipe yields 24 hors doeuvres.

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