Smoked Salmon Cake

[kitchenelf]

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.

 

[sunylit]

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

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譥 frae
? 1 ? oz. salmon roe
? 1 oz. black caviar
? Lemon wedges for garnish

1. In a small bowl combine 8 oz. cr譥 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譥 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.

 

[kitchenelf]

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?