Smoked Salmon Dilled Crepe Rolls

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10 min


16 appetizers

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.

Nutrition (per serving)

  • Calories
  • 26,
  • Protein
  • 2 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 1 g,
  • Fibre
  • 0 g,
  • Sodium
  • 85 mg.


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.