- Finely chop 4-oz. of the smoked salmon and add it to a medium bowl with the cream cheese, capers, dill, chives, salt, heavy cream, lemon zest and lemon juice. Use a hand beater to mix together and set aside.
- Line a loaf pan with plastic wrap, allowing it to over-hang on the sides. Begin layering smoked salmon on the bottom of the pan as well as the sides, once again making sure it over hangs from the bundt pan.
- Fill the inside with the cream cheese mixture and spread evenly, especially in the corners. Close up the over-hanging smoked salmon and cover any cream cheese gap with more slices of smoked salmon. Fold the over-hanging plastic wrap on top and refrigerate for at least 4 hours, preferably overnight.
- Once chilled, carefully remove the top of the plastic wrap and turn over onto a serving platter or cutting board. Remove plastic wrap completely and garnish with lemon slices and salmon roe.
- Serve with crackers or toasted bread of your choice.
- Serves 8-10 as an appetizer
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