6 tb Mayonnaise
3/4 Stick unsalted butter;
-melted and cooled
; (6 tablespoons)
8 Hard-cook large eggs;
-chopped fine
1/2 c Finely chopped celery
1/3 c Finely chopped red onion
1 1/2 tb Fresh lemon juice; or to
-taste
1/4 c Finely chopped scallion
-greens
1/4 c Minced fresh chives
1/4 c Minced fresh dill
8 oz Cream cheese; softened
1/2 c Sour cream
6 oz Salmon caviar
Garnish: dill sprigs
Accompaniments: pumpernickel
-and rye
; toast points
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.
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.
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.
Serves 12.
Yields
1 servings
