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Old 12-30-2003, 08:42 PM   #1
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Smoked Salmon Cake

This came from the December 2003 Martha Stewart Magazine.

3 8-oz. packages cream cheese, softened
1 2 cup finely chopped red onion
2 TBS capers, drained and chopped
2 TBS fresh dill, finely chopped, plus more for garnish
1 tsp. freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 loaves pumpernickel bread, cut into 16 1/2" slices
1 lb. smoked salmon, thinly sliced
1 1/2 seedless cucumbers, thinly sliced into 1/8" slices, patted dry, plus more slices for decorating sides of cake
1/2 cup crème fraîche
1 1/2 oz. salmon roe
1 oz. black caviar
Lemon wedges for garnish

1. In a small bowl combine 8 oz. crème cheese, red onion, capers, dill, and lemon juice: season with salt and pepper, and stir until smooth. Lay 4 bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 TBS cream cheese mixture on top of 1 slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream cheese mixture on top. Repeat with 2 more bread slices.
2. Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with the remaining bread and filling to create 3 more stacks this way.
3. Transfer stacks to a serving platter with their long sides touching. In a small bowl combine remaining 16 oz. cream cheese and crème fraîche until smooth. Using an offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, 2 hours or overnight.
4. Before serving arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.

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Old 08-16-2004, 11:54 AM   #2
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Re: Smoked Salmon Cake

THIS ONE ALSO IS WRONG SPELL IS IT GOOD?
WHere are you from


Quote:
Originally Posted by kitchenelf
This came from the December 2003 Martha Stewart Magazine.

Smoked Salmon Cake (I've never done the caviar or salmon roe for the garnish - I stick to the cucumbers, dill, and a few salmon roses)
Serves 8 to 10

? 3 8-oz. packages cream cheese, softened
? ? cup finely chopped red onion
? 2 TBS capers, drained and chopped
? 2 TBS fresh dill, finely chopped, plus more for garnish
? 1 tsp. freshly squeezed lemon juice
? Coarse salt and freshly ground pepper
? 2 loaves pumpernickel bread, cut into 16 ?? slices
? 1 lb. smoked salmon, thinly sliced
? 1 ? seedless cucumbers, thinly sliced into 1/8? slices, patted dry, plus more slices for decorating sides of cake
? ? cup cr* frae
? 1 ? oz. salmon roe
? 1 oz. black caviar
? Lemon wedges for garnish

1. In a small bowl combine 8 oz. cr* cheese, red onion, capers, dill, and lemon juice: season with salt and pepper, and stir until smooth. Lay 4 bread slices on a clean work surface; trim ? inch from all sides of slices. Spread 1 TBS cream cheese mixture on top of 1 slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream cheese mixture on top. Repeat with 2 more bread slices.

2. Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with the remaining bread and filling to create 3 more stacks this way.

3. Transfer stacks to a serving platter with their long sides touching. In a small bowl combine remaining 16 oz. cream cheese and cr* frae until smooth. Using an offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, 2 hours or overnight.

4. Before serving arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.
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Old 08-16-2004, 12:10 PM   #3
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I changed the fractions so they wouldn't appear as question marks. Is that what you meant by the wrong spell???

I'm from Western North Carolina - Are you near me?
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