Prep 10 mins
Cook 4 hrs
This is from one of my mother's cookbooks "Vineyard Seasonings" by Susan Branch. I have not had this, but if you try it, I hope you enjoy it. Cook time is chill time.
- 1⁄2 lb smoked salmon
- 1 (8 ounce) package cream cheese
- 3 green onions
- 2 teaspoons Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1⁄2 cup milk
- 1⁄2 teaspoon hot sauce, Tabasco recommended
- 1⁄4 cup capers, drained
- 1 whole pumpernickel bread (round loaf)
- 1 (16 ounce) package pumpernickel cocktail bread
- Combine the salmon, cream cheese, onions, Worcestershire, lemon juice, milk and hot sauce in food processor.
- Blend till smooth.
- Stir in capers.
- Cover and refrigerate until ready to serve.
- Cut off the top of the pumpernickel loaf and hollow it out.
- Fill with the salmon mixture and serve with the cocktail bread.
- You may want to save the inside of the loaf and make your own croutons with it.
This was so much fun to make! The only major change was that I used smallish pumpernickel rolls, so everyone had their own individual serving. We don't eat Worcestershire sauce so I used a bit of soy sauce instead. Everyone loved this, I thought the capers were the best bit! I made this as one of my Thank You reviews for the Cameraless Chefs game.
Hi Bobtail, this recipe is awesome! Have been using it for the longest. I didn't use the hot sauce(personal preference)but otherwise the recipe is wonderful! I have made it without the capers and with Philadelphia's cream cheese with chive and onion(have left out the green onions). Have used the hollowed out pieces of bread for dipping as well as the coctail bread for spreading. A great recipe ~ you should all try it! Thanks for posting, Diane :=)