Best Smoked Salmon Torta Recipes

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SMOKED SALMON TORTA



Smoked Salmon Torta image

Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)

Provided by JackieOhNo

Categories     Canadian

Time 15m

Yield 3 1/2 cups

Number Of Ingredients 7

2 (8 ounce) packages cream cheese, at room temperature
1/2 cup butter, at room temperature
salt
2 -3 sprigs fresh dill
1/4 cup fresh dill, chopped
1/2 lb smoked salmon, sliced
assorted bread and cracker

Steps:

  • Beat together cream cheese and butter; add salt to taste.
  • Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
  • Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
  • Sprinkle with half the chopped dill and top with half the smoked salmon.
  • Repeat layers, ending with cream cheese mixture.
  • Press down lightly to compact layers.
  • Cover and chill overnight.
  • To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
  • Serve with bread and/or crackers.

Nutrition Facts : Calories 761, Fat 74.3, SaturatedFat 45.7, Cholesterol 227.2, Sodium 1078.9, Carbohydrate 3.5, Sugar 0.3, Protein 21.9

SMOKED SALMON, ARUGULA AND GOAT CHEESE TART



Smoked Salmon, Arugula and Goat Cheese Tart image

Provided by Giada De Laurentiis

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 15

Unsalted butter, for greasing the tart pan
1 cup all-purpose flour
1/2 cup almond flour
1/4 cup packed fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper
1 stick unsalted butter, cut into 1/2-inch pieces, chilled
2 tablespoons ice water, plus more as needed
3 tablespoons olive oil
1 medium leek, pale green and white part only, cleaned and thinly sliced
6 cups baby arugula leaves (6 ounces)
2 ounces goat cheese, crumbled
3 ounces smoked salmon, chopped into 1/2-inch pieces
6 large eggs, at room temperature
Kosher salt and freshly ground pepper

Steps:

  • Position a rack in the center of the oven and preheat the oven to 350 degrees F.
  • Liberally butter a 9-inch tart pan with a removable base.
  • For the crust: In a food processor, combine the flours, parsley, thyme and 1/2 teaspoon salt 1/4 teaspoon pepper. Pulse to combine. Add the butter and pulse until the mixture forms a coarse meal. With the motor running, gradually add the ice water and process until the mixture forms a ball. Form the dough into a disc and wrap in plastic wrap. Refrigerate for 20 minutes.
  • On a lightly floured work surface, roll out the dough into a 10-inch round. Place the dough in the prepared pan and trim any excess dough from the top of the pan. Using a fork, prick the dough all over and bake for 12 minutes. Let the crust cool for 15 minutes.
  • For the filling: In a medium skillet, heat the olive oil over medium-high heat. Add the leeks and cook, stirring frequently, until softened, about 3 minutes. Add the arugula and cook until wilted, about 2 minutes. Spoon the leek mixture over the crust. Sprinkle the goat cheese and smoked salmon on top.
  • In a medium bowl, whisk together the eggs, 1 teaspoon salt and 1/2 teaspoon pepper until frothy. Pour the egg mixture over the filling. Place the tart pan on a baking sheet and bake until the filling has set and the cheese begins to brown, 35 to 40 minutes. Cool for 30 minutes, then remove the sides and base of the tart pan.
  • Cut the tart into wedges. Serve warm or chilled.

SMOKED-SALMON CRêPE TORTE



Smoked-Salmon Crêpe Torte image

Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.

Provided by Mary Cech

Categories     Cheese     Dairy     Fish     Appetizer     Brunch     Side     Dinner     Lunch     Buffet     Cream Cheese     Seafood     Salmon     Advance Prep Required     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 16 servings

Number Of Ingredients 14

Crêpes
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1/4 teaspoon salt
1 1/4 cups whole milk
2 eggs
2 tablespoons unsalted butter, melted
Smoked-Salmon Filling
One 8-ounce package cream cheese at room temperature
1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only
2 teaspoons capers, drained and rinsed
1/2 teaspoon fresh lemon juice
2 tablespoons whole milk
One 4-ounce package smoked salmon

Steps:

  • To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
  • Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
  • To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
  • Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
  • Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.

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