Salmon, Cream Cheese and Caviar on Pumpernickel Rounds

• Olive oil
• 1 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
• 3 fresh fennel fronds (from 1 fennel bulb)
• 8 ounces smoked salmon, chopped
• 1 8-ounce package cream cheese, room temperature
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh chives or green onion tops
• 2 8-ounce packages sliced Westphalian-style or Danish-style pumpernickel bread (about 20 slices)
• 3 2-ounce jars red salmon caviar
• Additional fresh fennel fronds or chopped fresh chives
• Lemon wedges

1. Preheat oven to 350F.
2. Place large piece of foil on baking sheet; brush with oil.
3. Place salmon fillet in center of foil; sprinkle with salt and pepper.
4. Place 3 fennel fronds atop salmon.
5. Enclose salmon in foil.
6. Bake until salmon is just opaque in center, about 30 minutes.
7. Unwrap salmon; cool completely.
8. Remove any bones from salmon.
9. Place salmon in processor.
10. Add smoked salmon, cream cheese and lemon juice.
11. Blend to coarse puree using on/off turns.
12. Transfer to bowl.
13. Mix in 3 tablespoons chives.
14. Season with salt and pepper.Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread.
15. (Salmon spread and pumpernickel rounds can be made 1 day ahead.
16. Cover and chill salmon spread.
17. Store pumpernickel rounds in sealed plastic bag at room temperature.)
18. Spread 1 tablespoon salmon mixture atop each pumpernickel round.
19. Top with 1/4 teaspoon salmon caviar.
20. Garnish with additional fennel fronds or chives.
21. Place on platter.
22. Surround with lemon.
23. (Can be made 4 hours ahead.
24. Cover and chill.)

olive oil, center, fresh fennel, salmon, cream cheese, lemon juice, fresh chives, bread, jars red salmon, fennel, lemon wedges

Taken from www.epicurious.com/recipes/food/views/salmon-cream-cheese-and-caviar-on-pumpernickel-rounds-4546 (may not work)