Smoked Salmon Crepe Filling
	250 g    cream cheese   2 Tbs    lemon juice   2 Tbs    sour cream   125 g    smoked salmon   1 pinch    white pepper   2 Tbs    fresh dill     1 Prep: Allow the cheese to soften at room temperature. Finely chop the smoked salmon and dill. 2 Beat the cream cheese with lemon juice and enough sour cream to give an easy spreading consistency. Season with pepper and fold in the chopped salmon and dill. Warm gently and place in Bain Marie.   Servings: 6    Recipe Type crepes,seafood   Copyright © 2006, The Gourmet Saint