Egg Salmon Ribbon Loaf Recipe
Ingredients
| 1 loaf unsliced white sandwich bread | ||
| Butter or margarine, softened | ||
| 1 cup Salmon Spread | ||
| 1 tomato, peeled and thinly sliced | ||
| 1 cup Egg Salad Spread | ||
| Milk | 1/3 Cup (16 tbs) | |
| 4 3-ounce packages cream cheese, cut in cubes and softened | ||
| Parsley | ||
| Radish slices | ||
Directions
Trim crusts from bread; slice lengthwise into 4 layers.
Butter layers.
Spread first layer with Salmon Spread; arrange tomato slices on second layer and spread Egg Salad Spread on third layer.
Assemble loaf, using 2 spatulas to support layers.
Wrap in foil; chill well.
Pour milk into blender container.
With blender slowly running, add cream cheese cubes gradually.
Blend till fluffy.
Frost loaf with mixture.
Chill till firm.
Garnish with parsley and radish slices.
Butter layers.
Spread first layer with Salmon Spread; arrange tomato slices on second layer and spread Egg Salad Spread on third layer.
Assemble loaf, using 2 spatulas to support layers.
Wrap in foil; chill well.
Pour milk into blender container.
With blender slowly running, add cream cheese cubes gradually.
Blend till fluffy.
Frost loaf with mixture.
Chill till firm.
Garnish with parsley and radish slices.
Chef
