Smoked salmon \"carrots\"

Yield: 1 Servings

Measure Ingredient
½ cup Whipped cream cheese; at room temperature
1 tablespoon Capers
1 tablespoon Freshly squeezed lemon juice
½ teaspoon Freshly ground black pepper
1 bunch Fresh dill
4 slices Pumpernickel bread
6 ounces Smoked salmon (lox)

In a food processor, blend cream cheese, capers, lemon juice, black pepper, and 3 tablespoons of dill (stems removed), until smooth. Reserve remaining dill. Spread a ⅛-inch layer of cream cheese mixture over pumpernickel slices. Cover cheese mixture with a single layer of salmon. Trim all 4 edges. Then slice into long triangles. Place on serving plate and then garnish each "carrot" with a 1-inch sprig of dill "carrot top" Yield: 6 appetizer servings CHEF DU JOUR BOB BLUMER SHOW #DJ 9283 Posted to MC-Recipe Digest V1 #816 by Holly Butman <butma001@...> on Sep 28, 1997

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