Smoked Salmon Cake
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
8 10
- Serves:
- 8-10
ingredients
- 3 (8 ounce) packages cream cheese, softened
- 1⁄2 cup finely chopped red onion
- 2 tablespoons capers, drained and chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon fresh lemon juice
- coarse salt
- fresh ground black pepper
- 2 loaves pumpernickel bread, cut into 16 half-inch slices, with crusts
- 1 lb smoked salmon, thinly sliced
- 1 1⁄2 English seedless cucumbers, thinly sliced into 1/8-inch slices, patted dry, plus more slices for decorating sides of cake
- 1⁄2 cup creme fraiche
- 2 1⁄2 ounces salmon roe
- 1 ounce black caviar
- lemon wedge, plus more dill chopped for garnish
directions
- In a small bowl, combine 8 ounces cream cheese, the red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay 4 bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of 1 slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with 2 more bread slices.
- Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
- Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and the crème fraîche, mixing until smooth. Using an offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, 2 hours or overnight.
- Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.
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RECIPE SUBMITTED BY
Im a pastry chef, I live in NYC. I love to try new recipe from other culture. I hate a dirty kitchen