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Duckie 19-08-2005 01:20 AM

Smoked Salmon Spread
Smoked Salmon Spread

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
lemon juice
3/4 pound sliced smoked salmon
cocktail pumpernickel bread and assorted crackers
lemon slices and parsley sprigs for garnish

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,
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
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

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

5. Let each person use butter knife to spread Smoked Salmon on
pumpernickel bread and crackers as an appetizer. Or, cut into slices
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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