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 MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

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