Rating: 3.11 stars
53 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 5
  • 53 Ratings

Salmon cake combines traditional partners: Pumpernickel bread, smoked salmon, cream cheese, and cucumbers are "iced" with more cream cheese.

Martha Stewart Living, December 2002

Gallery

Credit: Anna Williams

Recipe Summary

Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four 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 one 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 two more bread slices.

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  • 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 creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two 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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Reviews

53 Ratings
  • 5 star values: 9
  • 4 star values: 9
  • 3 star values: 19
  • 2 star values: 11
  • 1 star values: 5