Smoked Salmon Rolls

Difficulty: ☆☆☆


  • 1 Cup light cream cheese.
  • 4 Green onions, thinly sliced.
  • 3 Teaspoons finely chopped fresh dill.
  • 1½ Teaspoons finely grated lemon zest.
  • Salt and freshly ground pepper to taste.
  • 8 Frozen French-style crepes, thawed.
  • 8 Slices (7oz.) smoked salmon.

Category: Appetizers


Place cream cheese, onions, dill and lemon zest  in a bowl. Season with salt and pepper and stir to combine. Using a flexible spatula or a knife, spread 1 tablespoon of  the cream cheese mixture in a thin, even layer over entire surface of the crepe.  Top with one slice of salmon. Roll up to enclose the filling as tightly as possible, taking care not to push filling forward as you go. Wrap tightly in plastic wrap. Repeat with remaining crepes.Chill rolls for at least 1 hour or up to 8 hours. Unwrap rolls and trim ends. Cut each roll in half and secure with toothpicks. Arrange rolls on a platter and serve.