Salmon, Cream Cheese and Caviar on Pumpernickel Rounds
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Here's a delicious new take on smoked salmon.
Ingredients
Olive oil
1 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
3 fresh fennel fronds (from 1 fennel bulb)
8 ounces smoked salmon, chopped
1 8-ounce package cream cheese, room temperature
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives or green onion tops
2 8-ounce packages sliced Westphalian-style or Danish-style pumpernickel bread (about 20 slices)
3 2-ounce jars red salmon caviar
Additional fresh fennel fronds or chopped fresh chives
Lemon wedges
Instructions
Preheat oven to 350 °F. Place large piece of foil on baking sheet; brush with oil. Place salmon fillet in center of foil; sprinkle with salt and pepper. Place 3 fennel fronds atop salmon. Enclose salmon in foil. Bake until salmon is just opaque in center, about 30 minutes. Unwrap salmon; cool completely.
Remove any bones from salmon. Place salmon in processor. Add smoked salmon, cream cheese and lemon juice. Blend to coarse puree using on/off turns. Transfer to bowl. Mix in 3 tablespoons chives. Season with salt and pepper. Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread. (Salmon spread and pumpernickel rounds can be made 1 day ahead. Cover and chill salmon spread. Store pumpernickel rounds in sealed plastic bag at room temperature.)
Spread 1 tablespoon salmon mixture atop each pumpernickel round. Top with 1/4 teaspoon salmon caviar. Garnish with additional fennel fronds or chives. Place on platter. Surround with lemon. (Can be made 4 hours ahead. Cover and chill.)
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