Salmon, Cream Cheese and Caviar on Pumpernickel Rounds Recipe

Name: Salmon, Cream Cheese and Caviar on Pumpernickel Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350F.
2
Place large piece of foil on baking sheet; brush with oil.
3
Place salmon fillet in center of foil; sprinkle with salt and pepper.
4
Place 3 fennel fronds atop salmon.
5
Enclose salmon in foil.
6
Bake until salmon is just opaque in center, about 30 minutes.
7
Unwrap salmon; cool completely.
8
Remove any bones from salmon.
9
Place salmon in processor.
10
Add smoked salmon, cream cheese and lemon juice.
11
Blend to coarse puree using on/off turns.
12
Transfer to bowl.
13
Mix in 3 tablespoons chives.
14
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.
15
(Salmon spread and pumpernickel rounds can be made 1 day ahead.
16
Cover and chill salmon spread.
17
Store pumpernickel rounds in sealed plastic bag at room temperature.)
18
Spread 1 tablespoon salmon mixture atop each pumpernickel round.
19
Top with 1/4 teaspoon salmon caviar.
20
Garnish with additional fennel fronds or chives.
21
Place on platter.
22
Surround with lemon.
23
(Can be made 4 hours ahead.
24
Cover and chill.)

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Salmon, Cream Cheese and Caviar on Pumpernickel Rounds falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon, Cream Cheese and Caviar on Pumpernickel Rounds

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