06-22-2005, 01:21 PM
2 rounds French bread loaves
3 cans salmon, boneless/skinless
24 ounces cream cheese, softened
1/2 cup sour cream
3 scallions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
Lemon juice
Paprika
Cut the top off one loaf of bread, then hollow out the loaf, cutting inner bread into bite-size chunks. This loaf forms the "bowl." Cut entire second loaf into bite-size chunks. Place the salmon in a bowl; sprinkle with lemon juice. Add remaining ingredients, blending thoroughly. Spoon into bread bowl; sprinkle with paprika.
Serve on a platter, surrounded by bread chunks for dipping.
3 cans salmon, boneless/skinless
24 ounces cream cheese, softened
1/2 cup sour cream
3 scallions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon salt
Lemon juice
Paprika
Cut the top off one loaf of bread, then hollow out the loaf, cutting inner bread into bite-size chunks. This loaf forms the "bowl." Cut entire second loaf into bite-size chunks. Place the salmon in a bowl; sprinkle with lemon juice. Add remaining ingredients, blending thoroughly. Spoon into bread bowl; sprinkle with paprika.
Serve on a platter, surrounded by bread chunks for dipping.