450 grams thin lox style smoked salmon slices
120 grams fresh cooked or GF canned crab
1 (200 gram) GF can salmon, skin and bones discarded
8 ounces cream cheese, at room temperature
1 large shallot, minced
1/4 cup pickled caper berries, minced
3 tablespoons grated parmesan cheese.
1 teaspoon lemon juice
1/2 teaspoon liquid smoke
1/4 teaspoon smoked paprika
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.
Place a sheet of plastic wrap over a flat work surface.
Layer 150 grams of the lox oven the plastic wrap forming this into a 6 inch by 8 inch rectangle.
Spread 1/3 of the cream cheese mixture over the center of the layered lox.
Using the plastic wrap, starting at the wider edge, form into an 8 inch log; wrap the log snug with the plastic wrap.
Repeat making a total of 3 logs.
Refrigerate overnight to allow the flavours to meld.
Place in the freezer for 45 minutes to an hour to make this easier to slice.Slice each log into 12 pieces; serve at room temperature with your favourite GF crackers.