Atlantic smoked salmon torte

This is a great addition to an appetizer bar or holiday brunch buffet. The cheese mixture is mild in taste, and doesn’t take away from the delicate flavor of the smoked salmon.

INGREDIENTS: DIRECTIONS:

•½ cup mascarpone

•¼ cup crème fraîche

•1 lb. cream cheese, softened

•½ cup unsalted butter, softened

•½ cup sour cream

•8 oz. very thinly sliced Norwegian, Scottish or Irish smoked salmon

Blend cheeses and sour cream in a food processor until thoroughly mixed. Lightly press dampened cheesecloth into a 6-7-inch cake pan.

Press bits of dill, thyme and lemon zest decoratively onto the cloth. Pat one third of the cheese mixture over cheesecloth. Press into place with wet fingers. Tap on counter to remove air pockets. Top with salmon. Cover with another layer of cheese mixture. Tap again. Add another layer of salmon.

Fold the edges of the cheesecloth over the top layer and cover with cling wrap. Give it a couple more good taps on the counter to remove any more air pockets. Chill for 8 hours.

Carefully unmold by removing springform rim, loosen cheesecloth, invert onto serving platter and remove cheesecloth. Garnish with finely chopped onion, salmon roe and finely chopped chives before serving with crackers, crudites or brown bread. For 6 individual servings, follow the recipe above, but press dampened cheesecloth into individual ramekins. On a small plate, place a piece of Bibb lettuce, and carefully unmold torte. Garnish with capers and lemon wedge, crudites and bread. Store leftovers in the fridge for no more than 2-3 days.

Serves 6-8