Salmon Caviar Torte
Serves: 5
Santos Walker
1 January 1970
Based on User reviews:
58
Spice
51
Sweetness
49
Sourness
47
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
6 tbsps
Mayonnaise1 cup
Celery (finely chopped)1.5 tbsps
Lemon Juice (fresh, to taste)1 cup
Chives (minced fresh)1 cup
Dill (minced fresh)230 g
Cream Cheese (softened)1 cup
Sour CreamDirections:
1
In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste
2
Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill
3
In a small bowl stir together cream cheese and sour cream until smooth
4
Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping
5
Chill torte, covered, at least 8 hours and up to 1 day
6
Just before serving, run a thin knife around edge of pan and remove side
7
Transfer torte to a serving plate and spread caviar over top
8
Garnish torte with dill sprigs and serve with toast points
9
In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste
10
Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill
11
In a small bowl stir together cream cheese and sour cream until smooth
12
Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping
13
Chill torte, covered, at least 8 hours and up to 1 day
14
Just before serving, run a thin knife around edge of pan and remove side
15
Transfer torte to a serving plate and spread caviar over top
16
Garnish torte with dill sprigs and serve with toast points