Salmon-Stuffed Pumpernickel

From McClellanville Coast Seafood cookbook.-Ellen Saum

• Ready In: 10 mins
• Serves: 4

Ingredients

• 1⁄2 lb salmon, smoked
• 1 (8 ounce)  cream cheese, light
• 2  onions, green
• 2  teaspoons Worcestershire sauce
• 2  tablespoons lemon juice, fresh
• 1⁄2 cup milk, lowfat
• 1⁄2 teaspoon Tabasco sauce
• 1⁄4 cup capers, drained
• 1  pumpernickel bread, round loaf

Directions

1. Put the first 7 ingredients into food processor and blend until smooth.
2. Cover and refrigerate until ready to serve.
3. Cut off the top of the round loaf of pumpernickel and hollow it out.
4. Fill with salmon mixture; top with capers.
5. Serve with cocktail bread.
6. NOTE: Cook time is refrigeration.