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salmon whipped cream cheese dill capers red onion lemon juice cocktail pumpernickel dill sprigs capers
Viewed: 46 - Published at: 2 years agoIngredients
- 8 oz. thinly sliced smoked salmon
- 2/3 c. whipped cream cheese (4 oz.)
- 2 T. chopped fresh dill
- 2 T. chopped drained capers
- 2 T. finely chopped red onion
- 1/2 t. fresh lemon juice
- 1-1 lb. loaf sliced cocktail pumpernickel
- fresh dill sprigs (optional)
- drained whole capers (optional)
Method
- Arrange half of salmon slices in single layer on large sheet of plastic wrap, overlapping salmon to form 9x7 inch rectangle. Mix cream cheese and next 4 ingred. in small bowl to blend. Season with salt and pepper. Spread half of cream cheese mixture over salmon, leaving 1/4 inch border. Starting at 1 long side and using plastic wrap as aid, roll up salmon roll; twist ends to seal. Repeat with remaining salmon and filling. Chill overnight.
- Preheat oven to 450 F. Cut out 2 inch round from each pumpernickel slice. Place rounds on baking sheet. Bake until lightly toasted, about 5 minutes. Cool.
- To facilitate slicing salmon rolls, freeze 1 hour. Using serrated knife, cut salmon rolls into 1/2 inch thick rounds. place salmon round on each bread round. Garnish with dill sprigs and whole capers, if desired.
