Egg Salmon Ribbon Loaf
|White sandwich bread loaf||1 , unsliced|
|Butter/Margarine||1 Tablespoon, softened|
|Salmon spread||1 Cup (16 tbs)|
|Tomato||1 , peeled and thinly sliced|
|Egg salad spread||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Cream cheese||12 Ounce, cut in cubes and softened (4 packages, 3-ounce each)|
Trim crusts from bread; slice lengthwise into 4 layers.
Spread first layer with Salmon Spread; arrange tomato slices on second layer and spread Egg Salad Spread on third layer.
Assemble loaf, using 2 spatulas to support layers.
Wrap in foil; chill well.
Pour milk into blender container.
With blender slowly running, add cream cheese cubes gradually.
Blend till fluffy.
Frost loaf with mixture.
Chill till firm.
Garnish with parsley and radish slices.