| 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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