Salmon-Stuffed Pumpernickel

• 12 lb salmon, smoked
• 1 (8 ounce) cream cheese, light
• 2 onions, green
• 2 teaspoons Worcestershire sauce
• 2 tablespoons lemon juice, fresh
• 12 cup milk, lowfat
• 12 teaspoon Tabasco sauce
• 14 cup capers, drained
• 1 pumpernickel bread, round loaf

1. Put the first 7 ingredients into food processor and blend until smooth.
2. Cover and refrigerate until ready to serve.
3. Cut off the top of the round loaf of pumpernickel and hollow it out.
4. Fill with salmon mixture; top with capers.
5. Serve with cocktail bread.
6. NOTE: Cook time is refrigeration.

salmon, cream cheese, onions, worcestershire sauce, lemon juice, milk, tabasco sauce, capers, bread

Taken from www.food.com/recipe/salmon-stuffed-pumpernickel-386287 (may not work)