Smoked Salmon Braid

Prep Time:15 Mins | Total Time:35 Mins | Makes:8-10

Great parties start with great appetizers. Smoked salmon and cream cheese baked in a crescent braid makes a flavourful way to a grand evening.

2 pkgs (each 235 g) Pillsbury* Multigrain or Original Crescents

1 pkg (250 g) Canadian brick-style cream cheese, softened

1/4 cup (50 mL) chopped fresh dill (or 2 tsp/10 mL) dried)

2 tbsp (25 mL) RealLemon Lemon Juice

1 tbsp (15 mL) chopped capers

1 tsp (5 mL) cracked pepper

1 Naturegg™ Omega 3 egg, beaten (or 1/4 cup/60 mL Naturegg™ Break-Free™ Liquid Eggs, well shaken)

1 pkg (150 g) smoked salmon, thawed if frozen

1 Naturegg™ Omega 3 egg yolk

Dill sprigs

Preheat oven to 375°F (190°C). Line a large baking sheet with Reynolds Release™ Non-Stick Aluminum Foil. Unroll both cans of dough and lay flat. Separate along the perforations. Starting at the top of the baking sheet, lay two triangles with wide angles (right angles) at the top centre, inside edges overlapping slightly and outer points of triangles facing out. Place two more triangles in the same position, about halfway down the first set. Repeat with remaining dough to create a long, layered base. Use fingertips to stretch dough slightly to fill any gaps.
Beat the cream cheese until smooth. Blend in dill, lemon juice, capers, pepper and whole egg until well mixed. Spoon the cheese mixture along centre length of the dough. Arrange pieces of smoked salmon over the cream cheese. Pull the outer points of the triangles in to enclose the filling and look like a braid. (Filling will still be visible in places.) Brush egg yolk evenly over the exposed dough.
Bake for 20 minutes or until golden. Using the foil, slide the braid to a serving platter. Garnish with fresh dill sprigs (if using). Cool slightly before slicing.

Kitchen Tip: Make Ahead: Can be made up to two hours before baking.