Salmon-Stuffed Pumpernickel

READY IN: 4hrs 10mins
Recipe by Bobtail

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.

Top Review by Mirj

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.

Ingredients Nutrition

Directions

  1. Combine the salmon, cream cheese, onions, Worcestershire, lemon juice, milk and hot sauce in food processor.
  2. Blend till smooth.
  3. Stir in capers.
  4. Cover and refrigerate until ready to serve.
  5. Cut off the top of the pumpernickel loaf and hollow it out.
  6. Fill with the salmon mixture and serve with the cocktail bread.
  7. You may want to save the inside of the loaf and make your own croutons with it.

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