Smoked Salmon

The Stockade Bed and Breakfast

8860 Highland Road , Baton Rouge, LA 70808 USA


  • 4 oz. smoked salmon (honey cured)
  • 2 tablespoons capers
  • 2 tablespoons dried shallots
  • 2 oz. cream cheese
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon lemon juice


  1. Spread cream cheese mixture on plate. Slice salmon and place on top of cream cheese, pinwheel style. Sprinkle capers and diced shallots. Serve with toasted bagel rounds.
About this recipe:

Smoked Salmon