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Tomato and Dill Sandwiches with Smoked Salmon-Caper Spread
From Picnics by Barbara Scott-Goodman
Makes 6 full-sized sandwiches or 18 tea sandwiches
This delectable smoked salmon-caper spread is fabulous on slices of rye or pumpernickel bread, and it can be prepared several hours ahead of time. For a more elegant picnic, slice into little tea sandwiches.
Two 8-ounce packages cream cheese, at room temperature
1. Put the cream cheese, parsley, lemon juice, heavy cream, capers, and 6 ounces of the salmon in the bowl of a food processor fitted with the steel blade and process until smooth, stopping the machine once during processing to scrape down the sides of the work bowl. Add the remaining salmon and mix briefly until just incorporated. Cover and refrigerate.