Name: Smoked Salmon "Carrots"
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)

Only a fraction of the present body of professing Christians are solidly appropriating the justifying work of Christ in their lives... In their day-to-day existence they rely on their sanctification for justification... Few know enough to start each day with a thoroughgoing stand upon Luther’s platform: you are accepted, looking outward in faith and claiming the wholly alien righteousness of Christ as the only ground for acceptance, relaxing in that quality of trust which will produce increasing sanctification as faith is active in love and gratitude.

Richard Lovelace

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

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