Antipasto and Salmon Picnic Loaves

Directions

• Cut top off each Vienna loaf then run a knife around the edge to remove the bread center, leaving about 1.5cm crust.
• Carefully remove bread center by starting a one end and lifting up from bread base so to keep it in one whole piece.
• Slice bread center horizontally into thirds. Set aside.
• Using the back of teaspoon spread cream cheese around the inside of the Vienna loaf, coating the salmon one twice.
• Antipasto Layers
• Spread 1/3 of caramelized onion over the cream cheese then layer leg ham on base, top with all semi dried tomatoes and 1/3 of rocket and baby spinach.
• Place a bread layer in and push down spreading with a thin layer of cream cheese then onion relish.
• Top with artichoke, capsicum and 1/3 rocket mix.
• Place another bread layer in repeat with thin layer of cream cheese then onion relish.
• Top with remain rocket mix, cheese then prosciutto strips.
• Spread a thin layer of cream cheese on the underside of Vienna lid and put on top. Slice and serve.
• Salmon and Dill Layers
• Mix extra cream cheese, dill and lemon juice together in a small bowl. Mix until all ingredients are a smooth paste.
• Place 50 grams of smoked salmon on cream cheese base then top with 1/3 rocket mix and capers then drizzle 1/3 dill paste.
• Place bread layer in on top and spread with a thin layer of cream cheese and repeat previous layer, salmon,rocket mix, capers and dill paste, then bread slice.
• Once you have 3 layers spread a thin layer of cream cheese on the underside of Vienna lid and put on top. Slice and serve.
• Recipe Hints and Tips:
• Antipasto and Salmon Picnic Loaves are not suitable to freeze.
• If you are taking these on a picnic, slice and keep the Vienna shape, wrap in foil then cling wrap to ensure it is nice and secure. Pack with an icebrick in an insulatedPic bag.