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
Directions
- 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.
