Smoked Salmon Torta

2 packages (8 ounces/250 g each) cream cheese, at room temperature
½ cup (125 mL) butter, at room temperature
2 or 3 sprigs fresh dill
¼ cup (50 mL) chopped fresh dill
½ pound (250 g) sliced smoked salmon
Assorted bread and crackers

Beat together cream cheese and butter; add salt to taste. Line an 8-by-4-inch (20 by 10 cm) 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 half the chopped dill over cheese layer; top with half the smoked salmon. Repeat layering, ending with cream cheese mixture. Press down lightly to compact layers. Cover and chill overnight.
To serve, pull edges of plastic wrap up to loosen torta; invert on to plate and carefully remove plastic wrap. Garnish as desired.

No comments:

Post a Comment