Beat the cream and goat cheeses and the dillweed together in a medium-size bowl.
Line a 2-cup (2 1/2 x 3 x 5 1/2 inches) loaf pan with plastic wrap, letting the wrap overhang the sides generously. Oil the wrap. Spread 2 tablespoons of the cheese mixture in the pan. Top with 1 teaspoon of the capers and 1 ounce of the salmon. Sprinkle the salmon with a little lemon juice. Repeat this process twice, using the remaining cheese, capers, and salmon . Fold the op of the plastic wrap over the top of the pan and refrigerate for at least 6 hours.
To unmold, invert the pan onto a platter and remove the plastic wrap. Serve immediately with a large basket of toasted mini bagels alongside.
Reprinted with permission from © Hallie Harron, Cheese Hors d'Oeuvres, published by The Harvard Common Press click for book review
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