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Old 19-08-2005, 01:20 AM
Duckie
 
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Default Smoked Salmon Spread

Smoked Salmon Spread

INGREDIENTS:
2 tablespoons drained capers
1 tablespoon chopped fresh dill or 3/4 teaspoon dried dillweed
1/2 teaspoon coarsely ground black pepper
4 8-ounce packages cream cheese, softened
milk
lemon juice
3/4 pound sliced smoked salmon
cocktail pumpernickel bread and assorted crackers
lemon slices and parsley sprigs for garnish

DIRECTIONS:
1. Chop capers. In medium bowl, with spoon, blend capers with chopped
dill, coarsely ground black pepper, 2 packages cream cheese, 2
tablespoons milk, and 1 tablespoon lemon juice until smooth.

2. Finely chop smoked salmon. In another medium bowl, with spoon,
blend
smoked salmon, remaining 2 packages cream cheese, 2 tablespoons milk,
and 1 tablespoon lemon juice until smooth.

3. Line 8 1/2" by 4 1/2" loaf pan with plastic wrap. Using small metal
spatula or spoon, evenly spread half the caper cream-cheese mixture
into
bottom of loaf pan. Top with half the salmon cream-cheese mixture.
Repeat with remaining cream-cheese mixtures. Cover loaf with plastic
wrap and refrigerate at least 4 hours or overnight until firm enough
to
slice.

4. To serve, invert loaf pan onto platter; remove pan and plastic
wrap.
With small metal spatula, smooth sides of loaf if necessary. Let
spread
sit at room temperature 30 minutes to soften slightly. Arrange bread
and
crackers on platter with loaf. Garnish with lemon slices and parsley
sprigs.

5. Let each person use butter knife to spread Smoked Salmon on
cocktail
pumpernickel bread and crackers as an appetizer. Or, cut into slices
to
serve as a first course. Makes 32 appetizer servings.

Each appetizer serving without bread and crackers: About 115 calories,
10 g fat, 34 mg cholesterol, 210 mg sodium.
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