| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
September 1 |
1 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Converted by MC_Buster.
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