SMOKED SALMON AND CAPERS SANDWICH LOAF
IngredientsServes 8 to 10
4 cups (1 L) cream cheese
3 x 5.2 oz (150 g) packages Boursin cheese (Garlic and Herb, or any flavour as desired)
16 slices of dark bread (brown, rye or Pumpernickel), approximately 4 x 4-in (10 x 10 cm) after crusts removed
1 cup (250 ml) butter, at room temperature, divided
2 lbs (1 kg) smoked salmon, divided (for layers and garnish)
½ cup (125 ml) red onion, thinly sliced
3 tbsp (45 ml) capers
Optional garnish suggestions: limes, sage, cucumber, blueberries and curly leaf lettuce
- In a large mixing bowl, blend together cream cheese and Boursin until smooth.
- On a serving platter, lay 4 slices of bread face down to form approximately 4 x 16-in (10 x 40 cm) rectangle. Evenly spread ⅓ butter, followed by ¾ cup (175 ml) cheese mixture. Reserving 4 to 5 thin fillets of smoked salmon for garnish, cover surface of bread with ⅓ of remaining smoked salmon. Loosely scatter ⅓ sliced red onion and 1 tbsp (15 ml) capers. Cover with 4 slices of bread. Repeat this process 2 more times. Snuggly wrap with plastic wrap and chill for 4 hours. Refrigerate remaining cheese mixture and smoked salmon until ready to assemble.
- When chilled, remove plastic wrap and frost sides and top with cheese mixture. Decorate surface with remaining smoked salmon along with other optional garnish suggestions, as desired.