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Seven Layer Salmon

Serves: 25-30 pieces, depending on loaf size


  • 1 lb. softened cream cheese
  • 1 small diced red onion
  • ¼ cup prepared Creamy Cucumber and Dill Dressing Mix
  • 1 loaf unsliced pumpernickel bread
  • 1½ lbs. smoked salmon


  1. 1 Mix the ¼ cup of prepared dressing with the diced red onion and softened cream cheese. (Use the remaining dressing as a dip for crudité).
  2. 2 Slice the pumpernickel lengthwise on a slicer 1/8-inch thick. Spread a thin layer of the cream cheese mixture on the bottom slice of bread and place 1/7 of the smoked salmon in a layer on top of the mixture.
  3. 3 Spread the bottom of the next piece of bread with the cream cheese mixture, and place, spread side down, on top of the smoked salmon layer.
  4. 4 Repeat the process until there are 7 layers of salmon.
  5. 5 Finish stacking the loaf with a layer of bread.
  6. 6 Tightly wrap the 7 layer salmon loaf with plastic, and place on a sheet pan. Compress the loaf by placing an additional 6-7 sheet pans directly on top.
  7. 7 Refrigerate for at least 2 hours.
  8. 8 After refrigeration, remove the plastic and trim off the crust. Cut the loaf lengthwise into 1-inch wide slices. With a serrated knife, cut the slices into triangles.
  9. 9 To serve, stand the triangle up on one of the short sides.
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