Caviar Torte

salmon roe on top of this easy-to-make, but oh-so-impressive-looking, caviar torte.

Caviar torte (adapted from Gourmet Magazine)

• 8 tablespoons mayonnaise
• 1 stick unsalted butter, melted and cooled
• 10-12 hard-cook large eggs, chopped fine
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped red onion
• 2  tablespoons fresh lemon juice, or to taste
• 1/4-1/2 cup finely chopped scallions (w/ greens)
• 1/4-1/2 cup minced fresh chives
• 1/4-1/2 cup minced fresh dill
• 8 ounces cream cheese, soft
• 1/2 cup plus 2 Tablespoons sour cream
• 6 ounces salmon caviar

Whisk mayonnaise and butter in a bowl and fold in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread egg salad into an oiled 8-inch springform pan. Sprinkle scallions, chives, and dill across the top of egg salad.

Stir together cream cheese and sour cream in a separate bowl until smooth. Gently spread cream cheese mixture over herbs.

Cover and chill for at least 8 hours.

Prior to serving, run a knife around edge of pan and remove side. Spread caviar decoratively across the top of torte. Transfer to a serving plate. Serve with Gluten free crackers, cucumber slices, pumpernickel toasts or crostini

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