Name: Salmon, Cream Cheese and Caviar on Pumpernickel Rounds
Yield: Makes about 50
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

Here's a delicious new take on smoked salmon.

Recipe information

Yield
Makes about 50

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

Preparation

Step 1
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.
Step 2
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.)
Step 3
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.)

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes