Chevre Goat Cheese and Lox Torte
Elevate your appetizer game with this show-stopping Chèvre Goat Cheese and Lox Torte—a creamy, savory masterpiece that layers tangy goat cheese, luscious cream cheese, and smoky lox, all brightened with fresh dill, chives, capers, and a hint of lemon zest. Perfectly chilled and compacted in a springform pan, this no-bake delight comes together in just 25 minutes of prep, making it an effortless yet impressive addition to any gathering. Serve it with crisp crackers or toasted baguette slices for a crowd-pleasing appetizer that’s as flavorful as it is visually stunning. This torte strikes the perfect balance of creamy, salty, and herby notes, ensuring every bite is an indulgent experience!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 16 oz Goat cheese (chèvre)
- 8 oz Cream cheese
- 8 oz Smoked salmon (lox)
- 3 tbsp Fresh dill (chopped)
- 3 tbsp Fresh chives (chopped)
- 2 tsp Lemon zest
- 2 tbsp Capers (drained)
- 2 tbsp Heavy cream
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 piece Parchment paper or plastic wrap
- 1 Springform pan (6-inch or similar)
- 1 batch Crackers or baguette slices (for serving)
Instructions
Line a 6-inch springform pan (or a similar mold) with parchment paper or plastic wrap, ensuring there is overhang on the sides for easy removal.
In a medium mixing bowl, combine the goat cheese, cream cheese, heavy cream, lemon zest, salt, and pepper. Mix until smooth and creamy. Set aside.
Chop the smoked salmon into small, bite-sized pieces. Set aside.
Divide the cheese mixture into four equal portions. Spread one portion evenly onto the bottom of the lined springform pan, smoothing the surface with a spatula.
Sprinkle one-third of the chopped smoked salmon over the cheese layer, followed by a sprinkling of chopped dill, chives, and capers.
Repeat this layering process (cheese mixture, smoked salmon, herbs/capers) two more times, ensuring the layers are even.
Spread the final portion of cheese mixture on top as the last layer. Smooth the surface with a spatula.
Cover the torte with the overhanging parchment or plastic wrap. Gently press down to compact the layers. Refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld.
When ready to serve, carefully remove the torte from the springform pan and unwrap. Transfer to a serving plate and garnish with additional dill, chives, or lemon slices if desired.
Serve with crackers or baguette slices for dipping or spreading.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 26.7 g | 10% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 2.4 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 145 mg | 11% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 243 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
