Appetizer Smoked Salmon Recipe

Smoked Salmon Crepes Appetizer

3 ounces cream cheese
2 tablespoons sour cream
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced chives
1 tablespoon horseradish
6 cooked crepes
6 very thin slices smoked salmon
paprika

Mix the cream cheese, sour cream, salt, pepper, chives and horseradish. Spread the mixture evenly on the crepes.

Place a slice of salmon over each crepe. Roll up the crepes. Refrigerate until time to serve.

When ready to serve, just slice each crepe into 4-5 crosswise pieces. Sprinkle with paprika.

Makes 24-30 appetizers.

This gorgeous serving platter makes any table come to life. Matching mugs and appetizer plates are also available. Rosanna 14.5x10.25-in. Oval Platter

Tips:

• Make them look pretty: Wrap each roll with a thin strip of chive. Knot it and cut the ends, leaving about 1/4 inch on each end. Very pretty presentation.

• Love dill? Simply substitute fresh chopped dill for the chives. Decorate the rolls with a twig of dill.

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We have several French crepe recipes on the site. Our Parisienne Chicken Crepes would make a terrific main course following this smoked salmon recipe.

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