Salmon caviar torte
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Mayonnaise |
| 6 | tablespoons | Butter;unsalted, melted |
| 8 | Eggs; cooked and chopped | |
| ½ | cup | Celery; chopped |
| ⅓ | cup | Onion;red, chopped |
| 1½ | tablespoon | Lemon juice; fresh |
| ¼ | cup | Scallion greens; chopped |
| ¼ | cup | Chives; minced |
| ¼ | cup | Dill; minced |
| 8 | ounces | Cream cheese; softened |
| ½ | cup | Sour cream |
| 6 | ounces | Salmon caviar |
Directions
Whisk together mayo, butter, eggs, celery, onion, lemon juice and salt and pepper to taste. Spread in an oiled 9" springform pan and sprinkle with scallions, chives and dill. Stir together cream cheese and sour cream until smooth. Drop dollops of cream cheese mixture over herbs and spread carefully to form an even topping. Chill, covered at least 8 hours and up to 1 day. Just before serving, run a thin knife around edge of pan and remove side. Transfer to a serving plate and top with caviar. Garnish with dill sprigs and serve with pumpernickel or rye toast. Source: Sept 1994 Typed by: Sharon Verrall Submitted By SHARON VERRALL On 03-01-95
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