| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
2-pound round of Brie; cut into 3 slices, (horizontal)* |
| 2/3 |
lb |
Smoked salmon |
|
|
Fresh dill; chopped |
INSTRUCTIONS
CIA, adapted
Place one slice of the Brie upside down on a serving plate and arrange a
layer of thinly sliced smoked salmon (1/3 pound) over the cut surface.
Sprinkle finely chopped dill over the smoked salmon and top with the middle
section of the Brie. Again, top this with another 1/3 pound of smoked
salmon and more chopped dill. Place the bottom slice on top, rind side up.
Wrap cheese carefully in plastic wrap and refrigerate overnight. Garnish
the plate with dill fronds and serve, sliced into long wedges from the
center. Makes 15-20 portions.
* use dental floss, held around the edge of the Brie and pulled through the
center.
Posted to TNT Recipes Digest by rkanahele@juno.com (Ronald KL Kanahele) on
Apr 26, 1998
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