G-FB6LH291YY

A showstopper party appetizer, my Smoked Salmon Torte will earn you compliments and a fabulous hostess award!

smoked salmon torte

SMOKED SALMON TORTE

Smoked salmon layered with hard cooked eggs, red onion, capers, and tons of fresh parsley, all encased in cream cheese and topped with mounds of chilled caviar. That’s what’s in store for you when you slice into my Smoked Salmon Torte!

As a professional caterer, I spent lots of time developing recipes that can feed a crowd and are beautiful on a party buffet.   I always had a lovely selection of “showstopper” buffet items that fit the bill, and this was one of the most popular, by far!

 

ingredients for smoked salmon torte

IF NOT FOR THE HOLIDAYS, THEN WHEN?

I’m one of those gals who loves to create in the kitchen.  Especially if I’m working on something special for the holiday season.   

Even if you don’t spend tons of time in the kitchen, the holidays are worth making a little extra effort.  It’s especially nice to serve a few items that are really special.

If you want to do something really incredible, and make it for a special occasion, then this is the recipe for you!  Not only does it look fabulous on a holiday buffet, but it feeds a ton of people, too.  How’s that for a winning combo?

A Smoked Salmon Torte is fancy enough for a New Year’s Eve soiree, and is also just perfect served at a Spring Mother’s Day Brunch!  Talk about versatility.

But first, let’s talk a little more about New Year’s Eve before moving onto the recipe for my delicious Smoked Salmon Torte.

 

SIMPLY ELEGANT APPETIZER FOR NEW YEAR’S EVE

happy new year's garland

Making a Smoked Salmon Torte for your New Year’s Eve celebration is a no-brainer, but how will you decorate?

Don’t forget to download our fabulous New Year’s Party Printables to help make your soiree a festive greeting to the New Year!

I’ll tell you how to get your own New Year’s Eve Party Printables at the bottom of this post!

 

SMOKED SALMON TORTE IS GARNISHED WITH CAVIAR… so let’s talk caviar, shall we?

IT’S THE HOLIDAYS – SO SPLURGE ON SOME CAVIAR!

But what exactly is caviar?

caviar in a tin on ice

It’s the salted roe of sturgeon (Beluga, Kaluga, Osetra, Sevruga, Sterlet, Hackleback, Siberian Sturgeon, White Sturgeon) and non-sturgeon (Paddlefish, Bowfin, Whitefish, Lumpfish, Capelin, Botarga, Stromluga, Herring) fish.

So it is just roe and salt.  If you find some other ingredients in it, be aware it is not a real caviar.

 

A SHORT PRIMER ON CAVIAR

Traditionally, the designation “caviar” was only used for sturgeon roe obtained from wild sturgeon species living in the Caspian and Black Seas: Beluga, Osetra (Russian Sturgeon & Persian Sturgeon) and Sevruga, so called the “True Sturgeons”.

Depending on a country’s national laws, the word “caviar” can also be used to describe the roe of other sturgeon species and non-sturgeon fish, such as salmon, steelhead, trout, lumpfish and whitefish.

smoked salmon torte with caviar

According to the United Nation’s Food and Agriculture Organization, roe from any fish not belonging to the order of Acipenseriformes are not caviar, but caviar substitutes.

However, if the name of the fish is identified, the word “caviar” can be used. For example: “Salmon Caviar”, ‘Bowfin Caviar”, “Lumpfish Caviar”, “Trout Caviar” etc.

Today, Caviar is marketed worldwide as a delicacy and is consumed with hors d’oeuvres, as a garnish or an appetizer during the special events.

Nowadays caviar has become more available and affordable. You сan always find something for a reasonable price. However, Golden Caviar or Royal Caviar are still the most expensive and exclusive.

sturgeon caviar on japanese spoon

HOW TO SERVE CAVIAR 

When using different types of caviar, they should be served in the order of intensity of the taste, beginning with a milder-flavor, such as White Sturgeon and moving onto those that are more intense, such as Sevruga.

SERVING SIZE:  Allow at least 1⁄2 to 1 ounce per person.

STORAGE: Caviar should be kept at 26-35 F. It will last for up to 6 weeks (sturgeon only) in the refrigerator when the container is unopened.

  • Caviar should be served chilled, not frozen, warm or kept at room temperature
  • Ideally, caviar should be served on a bed of crushed ice to keep it at the proper serving temperature
  • It’s considered rude to take a large portion of caviar at a single time
  • The Russians prefer to serve caviar in metal, porcelain or glass bowls without ice. Guests help themselves using special silver or gold-plated caviar spoon-shaped blades
  • However, the European style of serving caviar is to use a special caviar bowl that is put on a bed of crushed ice

 

smoked salmon torte with caviar

Mother of Pearl Caviar Serving Set – 3”Lx 5”D by Ocean Mother Pearl Spoon on Amazon

  • Alternatively, you can use specially made mother-of-pearl bowls, spoons and forks 
  • While metal is discouraged, bone, horn, glass, or wooden spoons and forks are popular choices
  • Air is caviar’s largest enemy, it’s best to purchase small containers that will be consumed in a single sitting
  • TO STORE OPENED CAVIAR: Gently spread flat, taking care not to break any of the eggs; cover with plastic wrap, pressing down gently until no air space remains between the eggs and the plastic. Consume within 2-3 days.

 

SMOKED SALMON TORTE with Caviar

smoked salmon torte

Now that we’ve learned all about caviar for our Smoked Salmon Torte, let’s discuss putting it all together.

Choose a mold that’s rectangular in shape, like this pullman bread pan I used.  You can be creative in your choice, but don’t pick one with decorations, as they won’t show up in the final presentation.

I want to give you a few tips on assembling the Smoked Salmon Torte before we start.  The ingredient prep is super simple, and assembly goes fast.  You’ll want to set up your ingredients assembly-line style to keep yourself organized.

NAN’S TIPS:

  • Before lining your mold with plastic wrap, lightly spray the pan with vegetable spray.  It will help the wrap adhere to the sides and bottom of the pan
  • Also lightly spray the plastic wrap after lining the pan to help in unmolding your Smoked Salmon Torte
  • Be sure to layer your ingredients right to the outside edges to ensure the layers will show when unmolded
  • Use a small metal spatula to firmly press down each layer before moving onto the next one. This will help the molded torte stay together better
  • Make sure you chill the finished torte at least 6 hours.  I usually make it the day before serving for prep scheduling purposes.
  • Choose a platter that will hold your torte and still have some room left for garnishing

 

garnishing ebook cover imageYou can receive my free ebook, 10 NO-TOOL-NEEDED GARNISHES FOR THE HOLIDAYS by clicking the graphic.     

 

 

 

 

 

 

 

 

ASSEMBLING YOUR SMOKED SALMON TORTE

smoked salmon torte

  • Remove cream cheese and egg mixture from refrigerator and form an assembly line, along with the capers and salmon.
  • Take a slice of cream cheese and flatten, lengthen and spread out to width of your mold with your CLEAN hands. Place inside bottom of mold, spreading with your fingers to go into corners and edges. Repeat with a second slice, spreading to cover the remainder of the mold’s bottom. Smooth out with a small metal spatula.

assembling smoked salmon torte

MAKE SURE YOUR LAYERS GO RIGHT TO THE EDGES FOR PRETTY LAYERS

  • Add a layer of smoked salmon slices, covering most of the surface as best you can. Make sure you go right to the edges and corners so it will show as a pretty layer on the finished torte. Sprinkle with 1/3 of the capers.
  • Spoon in 1/3 of the egg mixture, making sure to cover all the salmon well. Gently push down layer with metal spatula to remove any air spaces.

assembling smoked salmon torte

  • Repeat layering inside mold, continuing with: CREAM CHEESE, SALMON, CAPERS, EGG, CREAM CHEEESE, SALMON, etc. (ENDING WITH 4th cream cheese layer)
  • PRESS EACH LAYER DOWN WITH METAL SPATULA BEFORE ADDING NEXT LAYER.

assembling smoked salmon torte

You can see how easy and fast that assembly goes!  Once you get the first layer of cream cheese into the bottom of the pan, the whole thing goes quickly.

Make sure you’re working with very cold cream cheese to keep your hands clean. You can just imagine how messy it gets once the cheese gets warm!  Very, very messy indeed!

 

IT’S TIME TO SERVE YOUR FABULOUS SMOKED SALMON TORTE

smoked salmon torte

Include a lovely selection of crackers, toasts and breadsticks for your guests to slather their Smoked Salmon Torte on!

I usually slice up an entire loaf of French bread and toast them up, nice and crunchy.  Let them tumble onto the table from inside a basket or decorative serving bowl for added interest.

I hope you’ll try this incredible holiday party appetizer!  It’s not that intimidating a recipe at all, is it?  But your family and guests won’t know that, will they?

Here’s the fabulous New Year’s Eve Party Printables I promised you earlier!

 

NEW YEAR’S EVE PRINTABLES – Up Your Hostess Game!

happy new year garland

Don’t forget to download these fabulous New Year’s Party Printables to help make your soiree a festive greeting to the New Year!

  • Ultimate Holiday Bar Cart Guide
  • Cocktail “Bow tie” Drink Name Tags
  • “Happy New Year’s” Garland
  • NYE Champagne Bottle Wrappers
  • NYE Party Photo Props

 

Want your own set of all the fabulous NEW YEAR’S EVE PARTY PRINTIBLES?  AREN’T YOU ON OUR LIST YET?

bow tie drink name tagsWhy not join in on the fun!

Fill out the form below and I’ll send you a copy as a thank you for joining the IFAFL Email Subscriber List.

As a Ingredients For A Fabulous Life Subscriber, you’ll also get instant access to the IFAFL Resource Library and receive our twice-weekly emails.

What are you waiting for?  You don’t want to miss out on anything fabulous, do you? 

There’s always something fabulous happening here at Ingredients For A Fabulous Life, don’t you want to stay in the loop?  

And while you’re at it, come join the gang in our Facebook group and get in on the gabfest at, The Fab Life!  That’s where we show off our triumphs and share our pursuit of “the good life” with each other all week long.  

 
 


 

 

smoked salmon torte

Smoked Salmon Torte

Yield: 60 Servings
Prep Time: 1 hour
Additional Time: 6 hours
Total Time: 7 hours

A showstopper party appetizer that will earn you compliments and a fabulous hostess award! Smoked salmon, layered with hard cooked eggs, red onion, capers, and tons of fresh parsley, all encased in cream cheese and topped with mounds of chilled caviar.

Ingredients

  • Large Rectangular Mold
  • 8 hard cooked eggs, peeled and halved
  • Large red onion, peeled and cut into 8 wedges
  • 3 cups Italian parsley, trimmed and packed
  • 1 Tbsp. lemon zest
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 4 - 8 oz. pkg. cream cheese, cold (full fat)
  • 1/2 cup capers, drained
  • 12 oz. thinly sliced smoked salmon
  • 1 small tomato
  • Extra Italian parsley for garnishing
  • Salmon Roe & Sturgeon Roe (caviar) for garnishing
  • Lemon slices and Grape tomatoes for garnishing
  • Crackers, breadsticks, toasts for spreading

Instructions

  1. Place the first 6 ingredients in a food processor and pulse just until chopped and combined; gently place into a bowl and refrigerate until needed (try to keep the mixture fluffy)
  2. Slice each block of cold cream cheese down center, lengthwise to end up with 2 large rectangular slices; lay flat on a cutting board. Place in refrigerator until ready to assemble torte.
  3. Lightly spray rectangular mold with Pam and line with plastic wrap, one long piece running lengthwise, the second running across. Make sure they're long enough to reach 6 inches over the edges AFTER being pushed into the mold.
  4. Push the plastic wrap down into the mold, smoothing it out as best you can as you go. (don't worry too much, you'll smooth edges out later) Very lightly spray inside of plastic-lined mold.
  5. ASSEMBLE TORTE - Remove cream cheese and egg mixture from refrigerator and form an assembly line, along with the capers and salmon.
  6. Take a slice of cream cheese and flatten, lengthen and spread out to width of your mold with your CLEAN hands. Place inside bottom of mold, spreading with your fingers to go into corners and edges. Repeat with a second slice, spreading to cover the remainder of the mold's bottom. Smooth out with a small metal spatula.
  7. Add a layer of smoked salmon slices, covering most of the surface as best you can. Make sure you go right to the edges and corners so it will show as a pretty layer on the finished torte. Sprinkle with 1/3 of the capers.
  8. Spoon in 1/3 of the egg mixture, making sure to cover all the salmon well. Gently push down layer with metal spatula to remove any air spaces.
  9. Repeat layering inside mold, continuing with: CREAM CHEESE, SALMON, CAPERS, EGG, CREAM CHEEESE, SALMON, etc. (ENDING WITH 4th cream cheese layer)
  10. PRESS EACH LAYER DOWN WITH METAL SPATULA BEFORE ADDING NEXT LAYER.
  11. Fold up plastic wrap to cover top of mold. Chill at least 6 hours or up to 24 hours before garnishing and serving.
  12. UNMOLD TORTE: Unwrap the molded torte and place it on a flat surface. Place your serving platter on top, centering it as best as possible. Carefully reverse the two, so the mold is now on top of the platter.
  13. Carefully pull off the mold and gently remove the plastic wrap, trying not to disturb the torte's layers. Center the torte if needed by gently "nudging" it with a metal spatula.
  14. GARNISHING AND SERVING: Smooth out the top layer of cream cheese with your spatula. Clean up layered sides if necessary.
  15. MAKE TOMATO ROSE: With a very sharp knife, start peeling tomato thinly from the bottom and work carefully, keeping the peel in one long piece if possible. Start tightly winding up peel and moving outward, forming the "petals" of your rose. Place atop center of torte and give it some parsley "leaves".
  16. Garnish remaining top with mounds of alternating colors of fresh caviar. (use only pearl or wood spoons to handle the caviar!) READ ACCOMPANYING POST FOR MORE INFO
  17. Garnish platter with lemon slices, cherry tomatoes, cucumber slices, or anything else that strikes your fancy!
  18. Serve with crackers, toasts and breadsticks.

Notes

Cut smaller pieces of cream cheese to make patches if necessary to fit your mold size. To fill a long thin strip, form cream cheese into a cord and use to fill in space.

Nutrition Information
Yield 60 Serving Size 1
Amount Per Serving Calories 81Total Fat 6gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 43mgCarbohydrates 3gFiber 0gSugar 2gProtein 3g
error: Content is protected !!