| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
Appetizers |
6 |
servings |
INGREDIENTS
| 8 |
oz |
Alaska lox; or nova, kippered, or smoked salmon |
| 12 |
sl |
Cocktail-size rye or pumpernickel bread* |
| 1/2 |
c |
Thinly sliced red onion |
| 3 |
tb |
Capers |
|
|
Lemon slices |
|
|
Fresh dill sprigs |
| 8 |
oz |
Cream cheese; softened |
| 2 |
tb |
Milk |
| 1 |
ts |
Lemon juice |
| 1 |
ts |
Dill weed |
| 5 |
dr |
Tabasco |
INSTRUCTIONS
HERBED CREAM CHEESE
Arrange smoked salmon, small bowl of Herbed Cream Cheese and bread on
medium-sized serving platter. Garnish with red onion, capers, lemon
slices and dill.
Herbed Cream Cheese: Beat together until smooth cream cheese, milk,
lemon juice and dill weed, and 4 to 5 drops bottled hot pepper sauce.
*Six mini-sized bagels, split can be substituted.
From the Alaska Seafood Marketing Institute.
Recipe by: Alaska Seafood Marketing Institute
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on
Feb 15, 1999, converted by MM_Buster v2.0l.
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