Smoked Salmon Torta

"Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)"
 
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photo by teresas photo by teresas
photo by teresas
Ready In:
15mins
Ingredients:
7
Yields:
3 1/2 cups
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ingredients

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directions

  • Beat together cream cheese and butter; add salt to taste.
  • Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
  • Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
  • Sprinkle with half the chopped dill and top with half the smoked salmon.
  • Repeat layers, ending with cream cheese mixture.
  • Press down lightly to compact layers.
  • Cover and chill overnight.
  • To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
  • Serve with bread and/or crackers.

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Reviews

  1. Wow! I mean Wow! This is so good. It's full of smooth, creamy and melts on your tongue goodness. We loved it. The presentation is to die for. This is so easy to prepare and others will be amazed at it. I did cut the recipe in half and prepared it in my small oval dish. Thanks for posting. :)
     
  2. What a fantastic recipe! Presentation & taste! Thanks a lot for sharing :)
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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