Created by QueenBea on March 13, 2014
Step 1: In a medium bowl, mix together the crab, can salmon, cream cheese, shallot, caper berries, parmesan, lemon juice, liquid smoke and smoked paprika; set aside.
Step 2: Place a sheet of plastic wrap over a flat work surface.
Step 3: Layer 150 grams of the lox oven the plastic wrap forming this into a 6 inch by 8 inch rectangle.
Step 4: Spread 1/3 of the cream cheese mixture over the center of the layered lox.
Step 5: Using the plastic wrap, starting at the wider edge, form into an 8 inch log; wrap the log snug with the plastic wrap.
Step 6: Repeat making a total of 3 logs.
Step 7: Refrigerate overnight to allow the flavours to meld.
Step 8: Place in the freezer for 45 minutes to an hour to make this easier to slice.
Step 9: Slice each log into 12 pieces; serve at room temperature with crackers.