Salmon and Cream Cheese crepes

Ingredients;

• 1 cup light cream cheese
• 3 teaspoons finely chopped fresh dill
• 1 1/2 teaspoons finely grated lemon rind
• Fresh crepe or 400g packet frozen French-style crepes, thawed
• 8 slices (200g) smoked salmon
• 1 small red onion, halved, thinly sliced

Method;

Place cream cheese, dill and lemon rind in a bowl. Season with salt and pepper. Stir to combine.

Place 1 crepe on a flat surface. Spread with 1 tablespoon cream cheese mixture. Top with 1 slice salmon. Top with a little onion. Roll up to enclose filling. Trim ends. Cut in half. Secure with toothpicks. Repeat with remaining crepes, cream cheese mixture, salmon, onion and toothpicks.