Yum! Smoked salmon, creamy cheese, fresh herbs and capers. The perfectly blended flavors! This Smoked Salmon Torta will be a welcomed and wonderful appetizer to serve at your next party or happening.
A creamy stacked Smoke Salmon Torta finished off with pink peppercorns and snipped chives.
We have several celebrations coming up….. New Year’s Eve is just around the corner! Then we have a couple birthday parties planned for early January. I’m also thinking to include this smoked salmon torta in the appetizer line-up for the kick-off of the annual SuperBowl.
Buttery, thinly sliced Nova Scotia-type smoked salmon blended with smooth cream cheese and fresh herbs begins the first layer of this party pack. Next, is a thick layer of the rich, smoked chopped salmon. Then a layer of chopped capers and a final layer of the creamy cheese-salmon mixture. This torta is all topped off with crushed pink peppercorns and snipped fresh chives.
I like to serve this torta with crisp sourdough toasts. Indulge!
Smoked Salmon Torta bruschetta
Smoked Salmon Torta:
We used two of the four-inch springform pans to make this smoked salmon torta. However, the torta can be molded into any size or shape you desire. Even one large torta! Some suggestions would be:
- Custard dishes
- Ramekins
- Shallow mini-bowl
- Jello molds
Pink peppercorns give this smoked salmon torta a festive look.
About pink peppercorns:
Contrary to what most people believe, these pretty little jewels are not really peppercorns. They are actually dried berries from the Peruvian pepper tree. They have become favored by chefs as a colorful garnish.
Although these little berries have the appearance of peppercorns they are not in the same league as peppercorns. There is a slightly sweet flavor and mild peppery taste to the pink peppercorn. They do not have the snappy bite that the peppercorn has. Pink peppercorns are also softer than a true peppercorn. They are almost hollow and do not grind well in a pepper mill, therefore, they should be crushed with a mortar and pestle rather than in a grinder.
A word of caution:
Pink peppercorns are related to the cashew nut and can have the same allergy effect associated with any tree nuts. Whenever I serve this smoked salmon torta at a gathering I label it with a note indicating ‘Nut Allergy’, so we all have a happy party.
More Party Food Recipes:
- Asian Pear Prosciutto Appetizers
- Mascarpone and Smoked Salmon Bruschetta
- Gorgonzola-Chorizo Bruschetta
- Greek Cheese Triangle Pies
Smoked Salmon Torta
Ingredients
- 8 ounces cream cheese room temperature
- 1/4 cup sour cream
- 4 tablespoons freshly squeezed lemon juice about 1/2 lemon
- 4 tablespoons chopped fresh chives divided
- 2 tablespoons chopped fresh dill
- 1 small shallot finely diced
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground white pepper
- 8 ounces Nova Scotia smoked salmon chopped and divided
- 1/2 cup capers chopped
- 2 tablespoons pink peppercorns lightly crushed
Serve with:
- Crackers or slices of sourdough toasts
Instructions
- Cut 2 parchment paper rounds and fit into the bottoms of 2, 4-inch springform pans. Lightly coat the insides and bottoms with oil spray and set aside.
- A hand-held electric mixer works best for this project.
- Add the cream cheese, sour cream and lemon juice to a small bowl and blend until soft and creamy.
- With a rubber spatula stir in 2 tablespoons of the chives, dill, shallot, salt and pepper, mixing well to combine.
- Next, gently fold in one-half of the chopped smoked salmon.
- To create the first layer, spoon 1/4 of the salmon mixture into the bottom of each prepared pan.
- Divide the remaining smoked salmon equally between the two pans, creating a thick second layer of smoked salmon.
- Next, divide the capers between the two pans, spreading evenly on top of each of the salmon, creating the third layer.
- Using the remaining cream cheese-salmon mixture add equal amounts on top of the capers. Pressing lightly to remove any air bubbles, and spreading smooth the top.
- Finish the torta by sprinkling the pink peppercorns lightly over the top of each torta and garnish with the reserved chopped chives.
- Cover each completed torta with plastic wrap and refrigerate for 4-6 hours to firm up.
To serve:
- Run a thin-bladed knife around the inside edge to loosen. Flip the hasp on the outside of the pan and remove the side. *(See Notes)
- Slide a knife or turner between the parchment paper and the metal bottom and lift the torta. Position the torta on the serving plate and arrange crackers or toasts around the edge.
Notes
- An easy way to remove the rim of the springform pan is to first place the pan on a glass, flip the hasp and press down on the rim.
- Omit the pink peppercorns for allergy concerns
- Chopped dried cranberries can be substituted for the garnish of pink peppercorns
Nutrition
Smoked Salmon Torta
Adele Aiken
Monday 7th of October 2019
can this made ahead? frozen?
Pat Nyswonger
Monday 7th of October 2019
Hi, Adele! Thanks for these great questions. Yes, you can make this 2 to 3 days in advance, wrap it in plastic wrap and keep it refrigerated until ready to serve. I have not tried freezing this so I cannot advise on that question but my instinct is telling me 'no'.