Chevre (Goat Cheese) and Lox Torte

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“I've had this recipe for a long time and don't know where it came from. It looks great and tastes great. This can be prepared up to 5 days in advance and refrigerated. Feel free to use more lox than called for. I sometimes use leftovers tossed with hot pasta or rice. A friend of mine makes this with feta cheese, but I love chevre and haven't/won't try it.”
1hr 30mins
4 cups

Ingredients Nutrition


  1. Combine first 7 ingredients in food processor fitted with the metal blade and process until smooth, or combine in a bowl. Taste and adjust flavors.
  2. Oil a 4 to 5 cup straight sided mold, bowl, or pate terrine (I just use a bread pan). Line with plastic wrap.
  3. Layer in all ingredients. I start with the lox, then green onion, dill, and cheese mixture. Repeat once more.
  4. Fold the plastic wrap over the top, press gently to compress the layers, chill until firm, at least 1 hour.
  5. Invert onto a platter, remove plastic wrap and enjoy!
  6. Serve with bagel chips, crackers or bread.

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