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!
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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 |
3319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.6 g | 293% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 7589 mg | 330% | |
| Total Carbohydrate | 148.6 g | 54% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 15.5 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 1055 mg | 81% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1261 mg | 27% | |
*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.
