Smoked Salmon & Caviar Torte with Toast Points

You will need a 6 inch cake pan for this recipe.

1 lb. cream cheese, room temperature
1 Tblsp fresh lemon juice
3 Tblsp chopped fresh dill
1/2 tsp salt
freshly ground black pepper to taste
8 oz. smoked salmon, chopped
1/2 cup sour cream
1 (2 oz.) jar black lumpfish caviar, drained
1 bunch chives, chopped

Line a 6 inch cake pan with plastic wrap, letting some hang over the sides.

In a standing mixer, beat the cream cheese until smooth. Add the lemon juice, dill, salt and pepper and beat until combined. Spread half of the cheese mixture in the cake pan and top with the salmon. Spread the remaining cheese on top of the salmon, cover with plastic wrap and refrigerate overnight.

Remove the plastic wrap from the top of the cake pan and invert the cheese/salmon layers onto a serving platter. Remove the plastic and spread the sour cream over the top with a spatula. Spoon the caviar onto the top, carefully spreading it all over. Top with the chives and serve with toast points. (We like to use Pepperidge Farms Extra Thin White bread, trimmed, cut into triangles and toasted.)