1/2  pound         thinly sliced smoked salmon
   2      tablespoons   cream cheese at room temperature
   2      tablespoons   unsalted butter -- cut into pieces,
                        -- at room temperature
   2      teaspoons     fresh lemon juice
   2      teaspoons     snipped fresh dill
   4                    crepes
In a food processor puree half the smoked salmon, add the cream cheese,
butter,
  lemon juice and blend until the mixture is smooth. Transfer the puree to
 a bow
l and stir in the dill. On the paler side of each crepe spread a thin 1/4
of th
e puree mixture, top with 1/4 salmon slices. Roll the crepe tightly to
enclose 
the filling in the crepe. Chill seam side down, covered for at least 1
hour, or
  until they are firm enough to slice. Slice diagonally into 1/4-inch thick
 spir
als.