Smoked Salmon Cake

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  • 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
  • 1/23/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 8 oz smoked salmon, thinly sliced
  • 1 seedless cucumber, sliced into 1/8 inch circles


  1. In a food processor or a mixer, combine the cream cheese and sour cream until smooth.
  2. Mince the capers. Add the lemon juice,capers, herbs, salt and pepper.
  3. Cut the crusts off the bread and place two slices side by side to make a rectangle.
  4. Line the sides of the plate with aluminum foil. (This is to keep the plate clean.)
  5. Spread a thin layer of cream cheese on the bread.
  6. Thinly slice the cucumber, about 1/8 inch. Top with a single layer of cucumber.
  7. Follow with a single layer of salmon.
  8. Spread a thin layer of cream cheese on the top and bottom of the bread and place on top.
  9. Repeat with the rest of the layers.
  10. Spread the cream cheese all over the sides and top of the bread. Remove the aluminum foil.
  11. Arrange cucumber slices around the bottom of the cake. Shape the salmon into little roses, if you like.
  12. Decorate with salmon roses on top, and dill and lemon wedges around the cake.