Recipe courtesy of Bob Blumer

Smoked Salmon "Carrots"

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Stem and mince 3 tablespoons of dill, then reserve the remaining stems for garnish
  2. In a food processor, blend cream cheese, capers, lemon zest, lemon juice, black pepper, and minced dill, until smooth. If you don't have a processor, mince capers by hand, then use a fork to blend with the other ingredients.
  3. Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cream cheese mixture with a single layer of salmon. Double up where the salmon gets thin.
  4. Using the longest, sharpest knife available, trim all 4 four edges, then slice into long triangles and round the top edges.
  5. Select the best looking dill sprigs and bare the stems after 1 inch from dill top. Place canapes on a serving plate, then insert a 1-inch dill sprig "carrot top" in each canape between the salmon and the bread.

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now