Smoked Salmon Spread with Pumpernickel Bread

This easy-to-make spread looks impressive served in a hollowed-out loaf of bread. A dry champagne goes with it nicely.

8 Ounces of smoked salmon
1 8-ounce package of cream
cheese, room temperature
3 Green onions, chopped
¼ Cup milk
2 Tablespoons fresh lemon juice
2 Teaspoons Worcestershire sauce
½ Teaspoon hot pepper sauce (such as Tabasco)
¼ Cup drained capers
2 Tablespoons chopped fresh dill
1 ¾-Pound round loaf pumpernickel or sourdough bread (unsliced)
Fresh dill sprigs
Cocktail-size pumpernickel bread slices, cut crosswise in half

Blend first 7 ingredients in processor until smooth. Transfer to bowl. Mix in capers and chopped dill. Cover and refrigerate until cold, about 2 hours. (Can be prepared 1 day ahead.)

Cut off top of loaf. Cut out center of bread, leaving 1½-inch bread shell on all sides (reserve cut-out bread for another use).

Spoon salmon mixture into center of loaf. Place loaf on platter; prop bread lid decoratively at side. Garnish with dill sprigs. Arrange bread slices around loaf.

Makes 6 servings.

Karl Flesch, Club Gourmand

Somehow I remember this from “The Holiday Party” ’0h and it was yummy!