Instructions: In a food processor, blend cream cheese, capers, lemon juice, black pepper, and 3 tablespoons of dill (stems removed), until smooth. Reserve remaining dill.

Spread a 1/8-inch layer of cream cheese mixture over pumpernickel slices. Cover cheese mixture with a single layer of salmon. Trim all 4 edges. Then slice into long triangles.

Place on serving plate and then garnish each "carrot" with a 1-inch sprig of dill "carrot top"

This recipe yields 6 appetizer servings.

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