Salmon Caviar Torte

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3/4 Stick unsalted butter
1/2 c celery; Finely chopped
8 oz Cream cheese; softened
6 tb Mayonnaise
1/3 c red onion; Finely chopped
8 large Eggs; Hard-cook
1/4 c fresh dill; Minced
1/4 c scallion; Finely chopped
pumpernickel toast points; Accompaniment
sprigs dill; for garnish
1/4 c fresh chives; Minced
1/2 c Sour cream
6 oz Salmon caviar
1 1/2 tb Fresh lemon juice

Original recipe makes 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. 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. Gourmet September 1994

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Calories Per Serving: 17221 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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