Dilled Brie with Smoked Salmon
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1 lrg. round of Brie
1/2 lb. thinly sliced smoked salmon (approximately)
1 pkg. fresh dill weed
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Score a large round of Brie around the edges to divide it
into three layers. After scoring through the rind, separate the layers
using Dental floss to cleanly cut through the round. In between each layer,
places strips of smoked salmon to completely cover the round. Next roughly
chop fresh dill, and cover the outside of the round with dill. Wrap
the whole thing with plastic wrap and refrigerate
for 24 hours to let the flavors mingle. To serve, slice the
round into wedges to expose the lovely color of the layers of salmon, and
add it to your cheese tray.
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