Salmon-Stuffed Pumpernickel

• 12 lb smoked salmon
• 1 (8 ounce) package cream cheese
• 3 green onions
• 2 teaspoons Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 12 cup milk
• 12 teaspoon hot sauce, Tabasco recommended
• 14 cup capers, drained
• 1 whole pumpernickel bread (round loaf)
• 1 (16 ounce) package pumpernickel cocktail bread

1. Combine the salmon, cream cheese, onions, Worcestershire, lemon juice, milk and hot sauce in food processor.
2. Blend till smooth.
3. Stir in capers.
4. Cover and refrigerate until ready to serve.
5. Cut off the top of the pumpernickel loaf and hollow it out.
6. Fill with the salmon mixture and serve with the cocktail bread.
7. You may want to save the inside of the loaf and make your own croutons with it.

salmon, cream cheese, green onions, worcestershire sauce, lemon juice, milk, hot sauce, capers, pumpernickel bread, bread

Taken from www.food.com/recipe/salmon-stuffed-pumpernickel-100044 (may not work)