| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Whipped cream cheese; at room temperature |
| 1 | tb | Capers |
| 1 | tb | Freshly squeezed lemon juice |
| 1/2 | ts | Freshly ground black pepper |
| 1 | bn | Fresh dill |
| 4 | sl | Pumpernickel bread |
| 6 | oz | Smoked salmon (lox) |
INSTRUCTIONS
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 1/8-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@acpub.duke.edu> on Sep 28, 1997
A Message from our Provider:
“Buy into the firm foundation – Jesus!”