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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
6 tablespoons mayonnaise |
3/4 stick (6 tablespoons) unsalted butter, melted and cooled |
8 hard-cook large eggs, chopped fine |
1/2 cup finely chopped celery |
1/3 cup finely chopped red onion |
1 1/2 tablespoons fresh lemon juice, or to taste |
1/4 cup finely chopped scallion greens |
1/4 cup minced fresh chives |
1/4 cup minced fresh dill |
8 ounces cream cheese, softened |
1/2 cup sour cream |
6 ounces salmon caviar |
garnish: dill sprigs |
accompaniments: pumpernickel and rye toast points |
Directions:
1. In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill.
2. In a small bowl stir together cream cheese and sour cream until smooth. Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping. Chill torte, covered, at least 8 hours and up to 1 day.
3. Just before serving, run a thin knife around edge of pan and remove side. Transfer torte to a serving plate and spread caviar over top. Garnish torte with dill sprigs and serve with toast points.
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