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Start your evening with a stress-free appetizer. Thin, buttery crepes elegantly encase smoked salmon and lemony cream cheese. Sliced in bite-size rounds, they slip down ever so easily.
1/4 cup light or regular cream cheese, at room temperatur
1/4 tsp lemon-pepper seasoning
1 tbsp milk, optional
Blender Dilled Crepes, see recipe link
6 slices smoked salmon, about 1/2 250-g pkg
In a bowl, stir cream cheese with seasoning. If cheese is too thick to spread easily, stir in milk, a tsp (5 mL) at a time. Lay 4 dill crepes on counter with the most attractive sides facing down. Generously spread with cheese mixture almost to edges.
Divide salmon over crepes, tearing into pieces as necessary. They won't entirely cover cheese. Then tightly roll up crepes. Place on a plate and loosely cover with plastic wrap. Refrigerate at least 30 min or up to a day to firm up for slicing. To serve, trim ends from crepes and discard. Slice into thick rounds and place on a platter.
Calories 26, Protein 2g, Carbohydrates 1g, Fat 1g, Fibre 0g, Sodium 85mg.
Use store-bought spinach tortillas instead of crepes. Lay out 3 tortillas, then spread a couple heaping tablespoons (17 mL) of cheese mixture over each. Continue with step 2.