Dilled Brie and Smoked Salmon
(make ahead)

1 lrg. round of Brie
1/2 lb. thinly sliced smoked samlon
(approximately)
1 pkg. fresh dill weed

Score a large round of Brie around the edges to
divide it into three layers. After scoring through the
rind, seperate the layers using Dental floss to
cleanly cut through the round. In between each
layer, places stips 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 shebang 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. (gs)