This is a nice bridge food between breakfast and lunch.
1/2 pound smoked salmon, coarsely chopped
2 (8-ounce) packages cream cheese, softened
3 tablespoons fresh lemon juice
2 cups sour cream
4 tablespoons well-drained capers
Freshly ground black pepper
Puree the smoked salmon, cream cheese and lemon juice in a food processor.
Turn the mixture into a large bowl and mix in the sour cream thoroughly.
Spoon the mixture into an attractive bowl and smooth the top. Make a border with capers. Grind pepper over the center.
Serve with buttery crackers, pumpernickel bread, toast points, cucumber slices or endive leaves. Makes about 5 1/2 cups; serves from 16 to 20.
"Fearless Cooking for Crowds: Beautiful Food for Groups of Eight to Fifty" by Michele Evans
Thursday, May 04, 2000
