| 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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