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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Smoked Salmon Spread with Pumpernickel Bread Recipe

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This recipe for Smoked Salmon Spread with Pumpernickel Bread is from OUR BEST RECIPES BY TWO COUNTRY FRIENDS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. Smoked Salmon
1-8 oz package cream cheese, room temperature
3 green onions, chopped
1/4 c milk
3 T. fresh lemon juice
2 t. Worcestershire sauce
1/2 tsp hot pepper sauce ( Tabasco)
1/4 cup drained capers
2 T. chopped fresh dill

Cocktail size pumpernickel bread slices, cut crosswise in half.or
1 3/4 # round loaf of pumpernickel or sourdough (unsliced)
Fresh Dill sprigs
Directions:
Directions:
Blend first 7 ingredients in processor until smooth. Transfer to bowl. Mix in capers and chopped dill. Cover and refrigerate until cold, about 2 hours. (can be prepared a day ahead)

Cut off top of loaf. Cut out center of bread, leaving 1 1/2 inch bread shell on all sides. Spoon salmon mixture into center of loaf. Place loaf on platter. Garnish with Dill sprigs. Arrange bread slices around loaf.
Personal Notes:
Personal Notes:
This easy to make looks impressive served in a hollowed out loaf of bread. A dry Champagne goes with it nicely.

This recipe was given to me years ago by my friend, Clare Young.

 

 

 

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