Smoked Salmon Torta
Elevate your appetizer game with this stunning Smoked Salmon Torta, a no-bake masterpiece that's as elegant as it is easy to make. Layers of creamy, tangy goodness made from whipped cream cheese, sour cream, fresh dill, and zesty lemon complement the smoky, savory flavor of thinly sliced salmon. Accentuated with briny capers and delicate shallots, each bite is a harmonious blend of refined textures and bold flavors. Perfect for parties or special occasions, this torta is prepared in just 20 minutes and chilled to perfection, making it an effortless yet show-stopping centerpiece. Serve with crispy crackers or artisan baguette slices for a crowd-pleasing appetizer that’s guaranteed to impress.
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Recipe Information
Ingredients
- 16 oz Cream cheese
- 0.5 cup Sour cream
- 2 tbsp Fresh dill, chopped
- 1 tsp Lemon zest
- 8 oz Smoked salmon, thinly sliced
- 2 tbsp Capers, drained
- 1 small Shallot, finely minced
- 0.25 tsp Black pepper
- 1 sheet Parchment paper or plastic wrap
- 1 package Crackers or baguette slices (for serving)
Instructions
In a large mixing bowl, combine the cream cheese, sour cream, chopped dill, lemon zest, and black pepper. Mix until smooth and well incorporated.
Line a small loaf pan or a round 6-inch cake pan with parchment paper or plastic wrap, leaving enough overhang on the sides to cover the top of the torta once layered.
Spread one-third of the cream cheese mixture evenly into the bottom of the prepared pan.
Add a layer of smoked salmon slices over the cream cheese mixture, ensuring they are evenly distributed and overlap slightly.
Sprinkle half of the minced shallot and a tablespoon of capers evenly over the salmon layer.
Repeat this process: add another one-third of the cream cheese mixture, followed by a second layer of smoked salmon, the remaining minced shallot, and another tablespoon of capers.
Finish with the final one-third layer of the cream cheese mixture, smoothing it out with a spatula.
Fold the overhanging parchment paper or plastic wrap over the top, covering the torta completely.
Refrigerate the torta for at least 2 hours, or until firm and set.
When ready to serve, carefully lift the torta out of the pan using the parchment paper or plastic wrap. Invert it onto a serving platter and remove the wrapping.
Garnish the top of the torta with additional fresh dill sprigs and a sprinkle of capers, if desired.
Serve with crackers or baguette slices. Enjoy!
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.8 g | 264% | |
| Saturated Fat | 102.4 g | 512% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 539 mg | 180% | |
| Sodium | 5881 mg | 256% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 24.4 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 20.2 mcg | 101% | |
| Calcium | 645 mg | 50% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1642 mg | 35% | |
*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.
