Entertaining this weekend? Here’s an app that’s as tasty as it is elegant and impressive. This Smoked Salmon & Caviar Torte is rife with the luxurious flavors of caviar and smoked salmon. It’s lovely perched atop an antique cake stand and pairs nicely with a glass of bubbly. And really, it is not difficult to put together but does take some planning ahead as the layers need to chill overnight. Go ahead, indulge! -alyce eyster
Photo: Fulton Davenport
Smoked Salmon & Caviar Torte with Toast Points
Prep Time:
Total Time:
Serves: 6-8
You will need a 6 inch cake pan for this recipe
Ingredients
- 1 lb. cream cheese, room temperature
- 1 Tblsp fresh lemon juice
- 3 Tblsp chopped fresh dill
- ½ tsp salt
- freshly ground black pepper to taste
- 8 oz. smoked salmon, chopped
- ½ cup sour cream
- 1 (2 oz.) jar black lumpfish caviar, drained
- 1 bunch chives, chopped
Instructions
- Line a 6 inch cake pan with plastic wrap, letting some hang over the sides.
- In a standing mixer, beat the cream cheese until smooth. Add the lemon juice, dill, salt and pepper and beat until combined.
- Spread half of the cheese mixture in the cake pan and top with the salmon. Spread the remaining cheese on top of the salmon, cover with plastic wrap and refrigerate overnight.
- Remove the plastic wrap from the top of the cake pan and invert the cheese/salmon layers onto a serving platter. Remove the plastic and spread the sour cream over the top with a spatula. Spoon the caviar onto the top, carefully spreading it all over. Top with the chive and serve with toast points. (We like to use Pepperidge Farms Extra Thin White Bread, trimmed, cut into triangles and toasted.)
Thanks for stopping by. Here's to great food and good thymes! -