Smoked Salmon Torta Recipe

Capers add an astringent bite to fish, egg and tomato-flavoured dishes like this traditional Mexican dip or sandwich.

2 cups cream cheese
2 tbsp chopped capers
2 tbsp finely chopped dill
2 tbsp minced red onion
1 tsp finely grated lemon zest
1 tbsp lemon juice
2 packages thinly sliced smoked salmon
Lemon slices
Dill and capers
Pumpernickel or sourdough rye bread


Step 1: Line a three-cup round pan or bowl with plastic wrap. Drape salmon slices over the plastic, overlapping slightly and pressing to fit contours of container.

Step 2: Blend the cream cheese with the capers, dill, onion and lemon juice until evenly combined. Scrape cream cheese mixture into salmon-lined dish and fold any long ends of salmon over dill mixture. Top with additional salmon to cover cheese mixture entirely.

Step 3: Wrap tightly with plastic wrap. Refrigerate for at least 3 hours or up to 3 days. To serve, remove plastic wrap and invert dish on a platter. Lift off dish and remove plastic. Garnish with additional lemon slices, dill and capers. Serve with pumpernickel or rye bread slices.

Makes 8 to 10 servings


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