Smoked Salmon Cake
- Prep Time: 35 mins
- Total Time: 35 mins
- Yield: 6-8 1x
- Category: Appetizer
Ingredients
Scale
- 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.