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Smoked Salmon Spread INGREDIENTS:
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. |
