smoked salmon cake
 
3 8-ounce packages of cream cheese, softened 1/2 cup finely chopped red 
onion 2 tbsp capers, drained and chopped 2 tbsp fresh dill, finely 
chopped, plus more for garnish 1 tsp. freshly squeezed lemon juice coarse 
salt and freshly ground pepper 2 loaves pumpernickel bread cut into 1/2 
inch slices (with crust) 1 pound smoked salmon, thinly sliced 1-1/2 
seedless cucumbers in 1/8 inch slices patted dry. plus more slices for 
decorating sides of cake 1/2 cup creme fraiche 2-1/2 ounces salmon roe 1 
ounce black caviar lemon wedges, for garnish . in a small bowl, combine 8 
ounces cream cheese, red onions, capers, dill and lemon juice; season with 
salt and pepper, and stir until smooth. lay 4 bread slices on a clean 
working surface; trim 1/4 inch from all sides of slices. spread 1 
tablespoon cream cheese mixture on top of 1 slice and layer with smoked 
salmon and cucumber. (try not to overlap cucumber slices.) spread another 
layer of the cream cheese mixture on top. repeat with 2 more bread slices. 
neatly stack prepared slices filling side up, squaring the sides with your 
hands; top with the fourth bread slice. repeat with remaining bread and 
filling to create 3 more stacks in this way. 
 
transfer stacks to a platter with their long sides touching. in a small 
bowl, combine remaining cream cheese and creme fraiche until smooth. using 
an offset spatula, spread mixture evenly over assembled cake. refrigerate, 
covered 2 hours or over night. 
before serving, arrange overlapping cucumber slices over base of cake; 
spoon salmon roe and caviar over top and sprinkle with dill. garnish the 
platter with lemon wedges. 
 
this recipe is from martha stewart's magazine. 
 
servings: 4 
 
 
 
 
(ID: 75875) Mirror: rec.food.recipes: Mon, Oct 4, 2004


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