Created by Kchurchill5 on July 7, 2012
Step 1: Salmon Spread ... In a small bowl, mix the room temp cheese, sour cream, scallion, and capers. Then, fold in the salmon and season with pepper. If you want, you can add salt; but I feel it isn't necessary - that is up to your personal taste. Refrigerate at least 1 hour before serving.
Step 2: Bread ... In a medium size bowl, add the flour, baking powder, sugar, salt, pepper, lemon zest, and herbs and mix well. Then, in a measuring cup or small bowl, add the melted butter, milk and eggs and beat well. Add the egg/milk mixture to the dry and use a fork to mix until combined. DO NOT over mix.
Step 3: Bake .. First, lightly grease and flour the pans. I actually use the baking spray from Pam, which has flour in it, but use what you are familiar with. Next, add the batter to 2 mini loaf pans (which is what I prefer. If you don't have one, you can get the disposable aluminum ones at the grocery store); or a regular size loaf pan works just as well. Bake on the middle shelf at 350 degrees for 20-30 minutes - baking times can change if you use a regular size loaf pan. Stick a knife in the center of the bread - if it comes out clean, the bread is done. Remove to the counter or hot plate and cool until you can remove it from the pan.
Step 4: Serve ... I prefer to serve the bread warm or lightly toasted - that is up to you. Spread with the chilled salmon spread and ENJOY! Soft scrambled or poached eggs are a great way to enjoy this breakfast/brunch.