Smoked Salmon Torta
Salmon from both east and west coasts holds a special place in Canadian
hearts -- and palates - said Murray McMillan of the Vancouver Sun. "No
wonder," he added, "we have some of the best in the world." For his
recipe, he turned to smoked salmon - "a suitably luxurious ingredient for
a special picnic on a special day."
Murray compared a torta to a layered paté and notes that it transports
well for a picnic. Make it the day ahead, he advised, and you'll have a
major component of your July 1 menu ready to slip out of the fridge and
into your cooler.
All you need to pack along with it is a simple serving plate and lots of
good crackers or freshly sliced french bread.
2 packages (8 oz./250 g each) cream cheese, at room temperature
1/2 C. (125 mL) butter, at room temperature
2 or 3 sprigs fresh dill
1/4 C. (50 mL) chopped fresh dill
1/2 lb. (250 g) sliced smoked salmon
Assorted bread and crackers
Beat together cream cheese and
butter; add salt to taste. Line an 8 x 4-inch (20 x 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.
Makes about 3 1/2 cups (875 mL).
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