No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 loaf 1605g Recipe makes 1 loaf) |
||
| Calories 3440 | ||
| Calories from Fat 1096 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 121.9g | 187% | |
| Saturated Fat 58.8g | 293% | |
| Monounsaturated Fat 36.7g | ||
| Polyunsaturated Fat 16.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 318mg | 106% | |
| Sodium 9796mg | 408% | |
| Potassium 3006mg | 85% | |
| Total Carbohydrate 452.4g | 150% | |
| Dietary Fiber 61.4g | 245% | |
| Sugars 8.3g | ||
| Protein 143.3g | 286% | |
Salmon-stuffed Pumpernickel
By: Bobtail
Sep 17, 2004
This is from one of my mother's cookbooks "Vineyard Seasonings" by Susan Branch. I have not had this, but if you try it, I hope you enjoy it. Cook time is chill time.
1 loaf
Ingredients
- 1/2 lb smoked salmon
- 1 (8 ounce) package cream cheese
- 3 green onions
- 2 teaspoons worcestershire sauce
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1/2 teaspoon hot sauce, tabasco recommended
- 1/4 cup caper, drained
- 1 whole pumpernickel bread (round loaf)
- 1 (16 ounce) package pumpernickel cocktail bread
Directions
1
Combine the salmon, cream cheese, onions, worchestershire, lemon juice, milk and hot sauce in food processor.2
Blend till smooth.3
Stir in capers.4
Cover and refrigerate until ready to serve.5
Cut off the top of the pumpernickel loaf and hollow it out.6
Fill with the salmon mixture and serve with the cocktail bread.7
You may want to save the inside of the loaf and make your own croutons with it.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Salmon-stuffed Pumpernickel recipes
Browse similar recipes by category
- Course > Appetizers > Spreads
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
- Preparation > Time to Make
Featured Reviews for This Recipe
From: Mirj
On Jun 5, 2008
This was so much fun to make! The only major change was that I used smallish pumpernickel rolls, so everyone had their own individual serving. We don't eat Worcestershire sauce so I used a bit of soy sauce instead. Everyone loved this, I thought the capers were the best bit! I made this as one of my Thank You reviews for the Cameraless Chefs game.
From: DiScharf
On Jun 1, 2007
Hi Bobtail, this recipe is awesome! Have been using it for the longest. I didn't use the hot sauce(personal preference)but otherwise the recipe is wonderful! I have made it without the capers and with Philadelphia's cream cheese with chive and onion(have left out the green onions). Have used the hollowed out pieces of bread for dipping as well as the coctail bread for spreading. A great recipe ~ you should all try it! Thanks for posting, Diane :=)
- YOUR ACCOUNT
- My Page
- My Cookbook
- My Shopping List
- My Account
- Sign-in / Logout
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved