Recipe information
Yield
Serves 12
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
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Preparation
Step 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.
Step 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.
Step 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.