Smoked Salmon Cake
Serving a savory appetizer as a “cake”, is a fun variation to your dinner parties. Pumpernickel bread and smoked salmon are paired with a whipped cream cheese flavored with dill, chives, freshly squeezed lemon juice and capers. Cucumbers add a crunchy textural contrast and a light, refreshing taste. These are classic flavor combinations, which I sometimes make into simple tea sandwiches, but this gorgeous presentation is a winner and I knew I had to try it when I found it a few years ago from Martha Stewart. We have made it for the holidays and everyone loved it.
Yields: 6-8 servings
Ingredients:
1 loaf of pumpernickel bread
1 1/2 packages (12 oz) cream cheese, softened
1/4 cup sour cream
1 Tablespoon lemon juice
1/2 Tablespoon dill and chives, each
1 Tablespoon capers
1/2 -3/4 teaspoon salt
1/8 teaspoon ground black pepper
8 oz smoked salmon, thinly sliced
1 seedless cucumber, sliced into 1/8 inch circles
In a food processor or a mixer, combine the cream cheese and sour cream until smooth. 
Mince the capers. Capers are unripened buds of a plant, Capparis spinosa, which are dried and then pickled. The curing brings out their tangy, lemony flavor. They can be found in most grocery stores next to the pickles and olives. 
Add the lemon juice,capers, herbs, salt and pepper. 
Cut the crusts off the bread and place two slices side by side to make a rectangle. Line the sides of the plate with aluminum foil. (This is to keep the plate clean.) Spread a thin layer of cream cheese on the bread. 
Thinly slice the cucumber, about 1/8 inch. 
Top with a single layer of cucumber. 
Follow with a single layer of salmon. 
Spread a thin layer of cream cheese on the top and bottom of the bread and place on top. Repeat with the rest of the layers. 
Spread the cream cheese all over the sides and top of the bread. Remove the aluminum foil. 
Arrange cucumber slices around the bottom of the cake. Shape the salmon into little roses, if you like. 
Another option is to use salmon roe to decorate the top of the cake. Very delicious. Decorate with dill and lemon wedges around the cake.
Smoked Salmon Cake
- Prep Time: 35 mins
- Total Time: 35 mins
- Yield: 6-8 1x
- Category: Appetizer
Ingredients
- 1 loaf of pumpernickel bread
- 1 1/2 packages (12 oz) cream cheese, softened
- 1/4 cup sour cream
- 1 Tablespoon lemon juice
- 1/2 Tablespoon dill and chives, each
- 1 Tablespoon capers
- 1/2 –3/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 8 oz smoked salmon, thinly sliced
- 1 seedless cucumber, sliced into 1/8 inch circles
Instructions
- In a food processor or a mixer, combine the cream cheese and sour cream until smooth.
- Mince the capers. Add the lemon juice,capers, herbs, salt and pepper.
- Cut the crusts off the bread and place two slices side by side to make a rectangle.
- Line the sides of the plate with aluminum foil. (This is to keep the plate clean.)
- Spread a thin layer of cream cheese on the bread.
- Thinly slice the cucumber, about 1/8 inch. Top with a single layer of cucumber.
- Follow with a single layer of salmon.
- Spread a thin layer of cream cheese on the top and bottom of the bread and place on top.
- Repeat with the rest of the layers.
- Spread the cream cheese all over the sides and top of the bread. Remove the aluminum foil.
- Arrange cucumber slices around the bottom of the cake. Shape the salmon into little roses, if you like.
- Decorate with salmon roses on top, and dill and lemon wedges around the cake.
28 Comments
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thepeopleskitchen
wow looks amazing 🙂 thank u! by the way, i would looove to email you sometime… but i know u dont know me but i saw ur video/blog on adoption and i am so excited for u. you and your husband really seem to love Jesus! You sound a lot like someone I would be friends with (I live in Maine, though 🙂 )… and go to the Russian Baptist Church here. We have a mission called “Hand in Hand” that works with orphans in Belarus and Siberia. I have gone 7 times to the missionary trip and know the eyes of the orphaned one. God really did have a perfect plan for your life and you seem to be obedient to Him 🙂 I love seeing people who love the Lord so much too 🙂 Blessings in everything!
Olga K.
It’s definitely a life changing experience, when we see a world beyond our own comfortable life. It’s so awesome that you are part of something so amazing!
The great part about the internet is forming friendships with people from all over the world, FL to Maine:)
Olya, NC
I recently discovered this blog and i like it a lot and I was actually thinking the same- Olga seems to be such a nice, smart, inspiring person that you kinda want her to be a good friend of yours! 🙂
Great blog, awesome recipes, mouthwatering pictures and nice writing ! Appreciate your hard work, Olga!
olgak7
Thanks, Olya. That is so sweet:).
Lesia
i think i might love you…..lol
Anna
looks fancy cool idea 4 easter dinner thanx girl
Natasha of Natashaskitchen.com
Oh my gosh, this looks awesome! It would probably be dangerous if I made it though; I would definitely over eat!!!
INESSA- GrabangoRecipes
Brilliant idea. Something unusual, classy and delicious!!! Love it 🙂
Julz
Hi Olga ! I am a newby of your blog and i love everything on it. I had a question, where can i buy that kind of bread ? Can i just use a Rye bread for it or does it has to be the pumpernickel ?
Olga K.
Hi Julz!
Rye would work here just as well. Pumpernickel bread is sold in most grocery stores too, so it’s up to which one you’d like to use.
Elena
Does rye bread taste different then Pumpernickel? And how do capers taste like? Pickles?
Olga K.
Rye and pumpernickel bread each have their own taste, but they both will work in this recipe. You can also use whole wheat, multigrain, etc. Any dark bread. Capers don’t really taste like pickles, but they are tangy and briny, so I guess they do have a similar flavor:)
Valerie
Does this cake get soggy if i let it stand overnight ?
Olga K.
No, it doesn’t. I actually make it the night before serving it. Perfect for parties:)
inna87shmig
love this recipe! will have to try soon! visit my blog artographybyinna.com
Vitaliya Bogdanets
As much as I love any kind of fish, I absolutely have to try this recipe! thank you Olga! Im sure it will turn out great. Love how you explain everything in detail!!
Lidiya
This looks amazing! Olga just one question, how would you eat it? like cut into pieces or how?
olgak7
Lidiya, cut it into slices and eat it with a spoon or just use your fingers:).
Lidiya
Thank You very much. It just looks soo good, so I wasn’t sure of how to approach it.=)
Oksana
Hi Olga – this is very good looking and i’m sure great tasting appetizer. Will try to make it as soon as i get ahold of smoked salmon 😉
I’m wondering tho, is it farely easy to cut through? it looks like cucubmers and salmon will make it tough to cut perfect slices.
Oksana
Hi again! i’ve made it! a half portion of it tho, just to try. The taste – is wonderful, combination is awesome (the exterior of mine though, didn’t turn out as even and smooth, as this one, but that’s just me). Also I realized that the bread i picked – didn’t work well. Next time will definately use the bread you are using, Olya.
Attn all: don’t repeat my mistake, i was in the hurry to do it, and didn’t find a good bread. 🙁
Overall the idea, the look and the taste – BRILLIANT!
Thanks again!
Irene
Thanks Olga for posting this amazing salmon cake recipe. This is perfect for holidays and dosen’t take to much time. This is my fist time and i already love it. Great Job!!!
elena
I wanted to know if it will be ok to use cocktail pumpernickel bread for this recipe . Thanks in advance. I love how this dish looks
olgak7
Hi Elena,
I’m not exactly sure what you mean by “cocktail” pumpernickel bread. I’ve never heard of it. I use any type of pumpernickel or rye bread for this recipe.
Liliya
I will have to make this for Christmas. This would be prefect for a crowd.
olgak7
Yep! It’s a great option for Christmas, or any holiday, really. We’ve made it for Christmas several times already. It’s especially nice that you can do make it ahead of time.
Liliya
hello Olga! want to try making this cake. my question is : If I don’t use capers will it make a big difference? will it be ok? or its one of those ingredients that if you dont use the whole thing won’t be as good. And another question if I will serve tomorrow late evening is making today afternoon too early?
olgak7
You can leave the capers out, Liliya. You can make it today. It will be just fine until tomorrow.