Smoked salmon \"carrots\"
1 Servings
Ingredients
| Quantity | 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) |
Directions
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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