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 bowl and stir in the dill. On the paler side
of each crepe spread a thin 1/4th of the puree mixture, top with
1/4th 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" thick
spirals.
