Appetizer's

SALMON CAVIAR TORTE

• 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
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.

SALMON, CREAM CHEESE AND CAVIAR ON

Here's a delicious new take on smoked salmon.

• Olive oil
• 1 1-pound center-cut skinless salmon fillet
  (about 1 1/2 inches thick)
  
• 3 fresh fennel fronds (from 1 fennel bulb)
• 8 ounces smoked salmon, chopped
• 1 8-ounce package cream cheese, room
  temperature
  
• 1 tablespoon fresh lemon juice
• 3 tablespoons chopped fresh chives or green
  onion tops
  
• 2 8-ounce packages sliced Westphalian-style
  or Danish-style pumpernickel bread (about 20
  slices)
  
• 3 2-ounce jars red salmon caviar
• Additional fresh fennel fronds or chopped
  fresh chives
  
• Lemon wedges

Preheat oven to 350°F. Place large piece of foil
on baking sheet; brush with oil. Place salmon
fillet in center of foil; sprinkle with salt and
pepper. Place 3 fennel fronds atop salmon.
Enclose salmon in foil. Bake until salmon is just
opaque in center, about 30 minutes. Unwrap salmon;
cool completely.
Remove any bones from salmon. Place salmon in
processor. Add smoked salmon, cream cheese and
lemon juice. Blend to coarse puree using on/off
turns. Transfer to bowl. Mix in 3 tablespoons
chives. Season with salt and pepper. Using 1 1/2-
to 1 3/4-inch-diameter cookie cutter or biscuit
cutter, cut out rounds from pumpernickel bread.
(Salmon spread and pumpernickel rounds can be
made 1 day ahead. Cover and chill salmon spread.
Store pumpernickel rounds in sealed plastic bag
at room temperature.)
Spread 1 tablespoon salmon mixture atop each
pumpernickel round. Top with 1/4 teaspoon
salmon caviar. Garnish with additional fennel
fronds or chives. Place on platter. Surround
with lemon. (Can be made 4 hours ahead. Cover
and chill.)

Makes about 50.