Title: Smoked Salmon "Carrots"
Categories: None
Yield: 1 Servings

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 CHEF DU JOUR BOB BLUMER SHOW #DJ 9283
Posted to MC-Recipe Digest V1 #816 by Holly Butman
on Sep 28, 1997