Capers add an astringent bite to this traditional Mexican salmon spread.
2 cups cream cheese
2 tbsp chopped capers
2 tbsp finely chopped dill
2 tbsp minced red onion
1 tsp finely grated lemon zest
1 tbsp lemon juice
2 packages thinly sliced smoked salmon
Dill and capers
Pumpernickel or sourdough rye bread
Step 1: Line a three-cup round pan or bowl with plastic wrap. Drape salmon slices over the plastic, overlapping slightly and pressing to fit contours of container.
Step 2: Blend the cream cheese with the capers, dill, onion and lemon juice until evenly combined. Scrape cream cheese mixture into salmon-lined dish and fold any long ends of salmon over dill mixture. Top with additional salmon to cover cheese mixture entirely.
Step 3: Wrap tightly with plastic wrap. Refrigerate for at least 3 hours or up to 3 days. To serve, remove plastic wrap and invert dish on a platter. Lift off dish and remove plastic. Garnish with additional lemon slices, dill and capers. Serve with pumpernickel or rye bread slices.
Makes 8 to 10 servings