Salmon Dome

Smoked salmon reached peak popularity in the 1990s, and what decade-ending brunch would be complete without a cream cheese salmon dome and bagels? The Carlson family ended their food journey on a high note, using this meal to reflect on their winter experiences over the decades. 

Ingredients

• 4 bricks (250g each) cream cheese, room temperature
• Cooking spray
• 1 shallot, minced
• 2 green onions, minced
• 1/2 red pepper, minced
• 2 tbsp chopped fresh dill
• Zest of half a lemon
• Salt and black pepper, to taste
• 300g smoked salmon, thinly sliced

Preparation

Spray a medium-sized pan with cooking spray and sauté vegetables over medium heat until softened, about 3-5 minutes. Transfer to a bowl and place in a freezer to cool, about 5 minutes.

Cut cream cheese into large cubes and add to a large mixing bowl. Add cooled vegetable mixture, dill, lemon zest, salt and pepper. Use a wooden spoon or hand mixer to mix together.

Line the inside of a medium-sized glass bowl with plastic wrap to overhang the bowl by about 6-inches all around. Line the plastic wrap with smoked salmon, overhanging the salmon by about 5 inches all around. Fill with cream cheese mixture and press firmly into the bowl. Wrap overhanging salmon toward the centre to enclose the cream cheese. Fold plastic wrap overtop.

Chill in the freezer for 10 minutes then transfer to the fridge for at least 20 minutes. 

Peel plastic wrap open, flip onto a plate, remove bowl and carefully peel away plastic wrap.

Use a sharp knife to cut into slices. Serve alongside bread, bagels or crackers.  

Feeds a crowd