This makes a spectacular and delicious hors d'oeuvre, without a lot of work!
Servings: 8
1/4 Cup Pistachio Nuts, shelled and salted
6 Ounces Mascarpone Cheese, at room temperature
6 Ounces Goat Cheese, fresh and plain, at room temperature
Freshly Ground White Pepper, to taste
1 Lime, zested
1 Teaspoon Dill Weed
1 Teaspoon Biber
Olive Oil, as needed
1/2 Cup Smoked Salmon, finely chopped and packed
2 Tablespoons Salmon or other large red Caviar
1 Tablespoon Chopped Chives
- In a small, dry fry pan over medium-low heat, stir the pistachios until lightly toasted and fragrant, about 5 minutes.
Chop the nuts into pieces no larger than 1/4 inch. Set aside. - In a small bowl, combine the mascarpone and goat cheeses. Season with white pepper, lime zest, dill and biber and stir until blended and smooth.
- Lightly oil a 3" ring mold, and set on a piece of parchment. (You can rest this on a inverted Viancin Coaster to make it easier to move.) Spoon one-third of the cheese mixture into the mold. Tamp it down firmly. Sprinkle the pistachios evenly over the cheese. Spoon in another third of the cheese, tamping it down firmly. Spread the smoked salmon evenly over the cheese, tamping it down and leveling the top. Spoon in the remaining cheese, tamping it down firmly and leveling the top. Cover with an X-Small Viancin lid and refrigerate for at least 2 hours or up to 24 hours.
- To serve, uncover the top of the torta, place it on a serving plate, pull the parchment out from the bottom, and then, using the tamper, gently unmold it onto the plate. Spread the caviar on top and sprinkle with the chopped chives. Let the torta stand at room temperature for 1 hour. Serve with crackers or baguette slices.
Per Serving (excluding bread or crackers): 239 Calories; 20g Fat (76.0% calories from fat); 11g Protein; 4g Carbohydrate; 1g Dietary Fiber; 77mg Cholesterol; 214mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
Notes:
Because this torta calls for chopped smoked salmon, you may use slices, the most readily available form, or trimmings or scraps, which are often available in fish markets and specialty-food shops.
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