By In The Kitchen With Stefano Faita
INGREDIENTS
Cream Cheese and Dill Spread
2 (150 gram) packages whipped cream cheese, room temperature
1 tbsp. lemon zest
1 small clove garlic, minced (optional)
1/4 cup to 1/3 cup chopped dill
Salt and freshly ground pepper, to taste
Assembly
1 white, whole wheat or pumpernickel loaf (about 10-inches x 5-inches)
8 to 10 ounces sliced smoked salmon
1 small or 1/2 large red onion, thinly sliced
2 tbsp. capers, drained or to taste
1/2 English cucumber, thinly sliced
4 hard-cooked eggs, peeled and sliced
1 small bunch asparagus, woody stems removed and blanched
PREPARATION
Cream Cheese and Dill Spread
Add cream cheese to bowl. Stir in lemon zest, garlic, dill and season with salt and pepper.
Assembly
Slice bread loaf lengthwise into 4 pieces.
Spread bottom layer of loaf with 1/3 of the Cream Cheese and Dill Spread. Add smoked salmon slices, red onion slices and capers.
Spread next layer of bread with 1/3 of the Cream Cheese and Dill Spread. Add cucumber slices. Stack this layer on top of smoked salmon layer.
Spread next layer of bread with remaining Cream Cheese and Dill Spread. Add asparagus and egg slices. Stack this layer on top of the cucumber layer. Finish with top slice of loaf.
Transfer sandwich loaf to small baking sheet or tray. Cover with plastic wrap. Let sit in fridge for 1 to 2 hours. This will firm up the cream cheese and make the sandwich easier to slice. Cut into 6 to 8 slices depending on appetite.
Yield: 6 to 8 servings.