Smoked Salmon With Shallot & Dill Cream Cheese
SERVES 8 TO 10
Directions
In a medium bowl, use a fork to mash together the softened cream cheese, minced shallots, and dill. Cut the crusts from each pumpernickel slice and then cut each slice into thirds.
Spread a layer of the cream cheese mixture on each bread slice. Neatly top with piece of smoked salmon. Squeeze a little lemon juice over each piece, add some capers, and season with freshly ground pepper.
Place the smoked salmon finger appetizers on a large platter. Garnish with dill and lemon wedges
This delicious, very easy-to-make smoked salmon appetizer was inspired by Wolfgang Puck’s famous Smoked Salmon Pizza, which has been copied many times over by some of the best chefs. We turn it into a finger food, substituting a black bread like pumpernickel for the pizza crust and cream cheese rather than the crème fraîche (ultra-rich French-style soured cream) that Wolfgang uses.
Ingredients
1 (8-ounce) package Philadelphia-style cream cheese, softened
1 shallot, minced
6 tablespoons chopped fresh dill
8 thin slices pumpernickel bread
1 (4-ounce) package thinly sliced good-quality smoked salmon (such as the Duck Trap brand)
3 tablespoons capers, drained
Freshly ground black pepper
2 lemons, cut into small wedges
Chopped fresh dill, for garnish