Salmon-Stuffed Pumpernickel |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 10 |
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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. Ingredients:
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 |
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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