1 side Norwegian smoked salmon
1/2 c. capers, drained
4 packages plain gelatin
1 pint heavy cream
2 lbs. cream cheese
1 c. white wine
3 Tbs. fresh dill
1 Tb. lemon pepper
1/2 c. lemon juice
1 Tb. chicken base
In a food processor, process salmon & capers. Heat gelatin & cream until mixture is warm & gelatin has dissolved. Combine all ingredients in a bowl & mix thoroughly. Spoon into 3" high springform pan. Place in refrigerator to set for at least 4 hours. Unmold & serve with toast points & crackers.
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