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Salmon Caviar Torte

familynewspaper-clipping
Yield: Serves 12
Salmon Caviar Torte

Ingredients

produce
  • 1/4 cupscallion greens(finely chopped)
  • 1/4 cupfresh chives(minced)
  • 1/4 cupfresh dill(minced)
  • dill(sprigs)
  • 1/2 cupcelery(finely chopped)
  • 1/4 cupred onion(finely chopped)
  • 1 1/2 tablespoonslemon juice(fresh)
protein
  • 8 ouncessalmon caviar
  • 6eggs(hard-cooked, large, chopped fine)
dairy
  • 6 tablespoonsbutter(unsalted, melted and cooled)
  • 8 ouncescream cheese(softened)
  • 1/2 cupsour cream
pantry staple
  • 6 tablespoonsmayonnaise

Instructions

  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.

My notes

Notes: used 8 oz @ Mazz's caviar