Go to: Just Salmon Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Smoked Salmon "Carrots"

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)


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


Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.