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This Gravlax Torta is a symphony of flavors. The combination of cream cheese and cured salmon is timeless, while adding goat cheese brings a zesty flair!
Why You’ll 🫶🏻 this Torta
This delightful torta featuring smoked salmon, cream cheese, and cucumber is an eye-catching appetizer that consistently garners enthusiastic praise. With its creamy, tangy, smoky, and fresh flavors all harmonizing in a single bite, it’s an ideal choice for entertaining. The best part is that it can be prepared in advance—simply layer the ingredients, chill, and prepare to bask in the compliments. Enjoy! ~Nicole
Key Ingredients for Gravlax Torta
Gravlax offers a subtle and refined flavor that beautifully marries the essence of raw salmon with the sweetness of sugar, the saltiness of salt, the spiciness of pepper, and the freshness of dill. You can use store-bought or homemade.
Cream Cheese and Goat Cheese blend to create a delightful harmony between creaminess and tanginess. Cream cheese provides a smooth, mild foundation, while goat cheese adds a vibrant, zesty kick, creating a well-rounded flavor profile that enhances a variety of dishes.
Cucumber adds a refreshing, crisp texture that beautifully enhances the subtle taste of the cured salmon.
Shallots and Chives add a refreshing, subtle onion taste to the savory cured salmon, perfectly complementing its rich, buttery flavor.
Lemon Juice adds a zesty, tangy note that perfectly complements the rich flavor of the cured salmon.
Tips for Making Gravlax Torta
- Line a 6-inch springform pan or cake pan with two long sheets of plastic wrap placed perpendicular to each other. (The overhang is used to cover the torta before refrigeration.)
- Add one brick of cream cheese, 2 ounces of goat cheese, and 1 ½ teaspoons of lemon juice to two separate medium bowls. Using a handheld mixer or wooden spoon, beat the cream cheese, goat cheese, and lemon juice until smooth. Add the diced shallot to one bowl and half of the diced salmon to the other, stirring to combine. In a separate small bowl, stir together the diced cucumber and chives.
- Evenly spread the salmon mixture on the bottom of the prepared pan. Add the cucumber mixture on top of the layer. Evenly spread the shallot mixture over the cucumber mixture. Using the plastic overhang, wrap the torta and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, invert the torta onto your hand or flat surface, then invert it again. Peel back the plastic from the top and the sides, then gently invert it onto a serving platter or cake stand. Top the torta with the remaining chopped salmon and garnish with chopped chives.
Substitutions
- Add capers for extra flavor.
- Substitute chives with dill or parsley for a different herbaceous note.
- Use flavored cream cheese, such as garlic or herb, for a turbo flavor twist.
- Substitute goat cheese with feta or mascarpone.
Serving Suggestions
Serve the torta alongside a variety of crackers, sliced baguette, crostini, or pumpernickel and rye cocktail bread for a delightful and sophisticated appetizer.
Yes, but since the fat content is lower, the texture will be softer. Reduced-fat cream cheese also has a tangier flavor.
Yes, vegan cream cheese can be used as a substitute for traditional cream cheese. It offers a similar creamy texture and flavor, allowing you to enjoy the dish while keeping it plant-based.
No. Freezing and thawing the torta would alter the cucumber’s texture.
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Gravlax Torta
Ingredients
- 8 ounces gravlax (Homemade or store-bought), finely chopped
- 8 ounces cream cheese (two bricks), softened
- 4 ounces goat cheese, softened
- 1 medium shallot, finely diced
- 1 cup seeded and diced (¼-inch) English cucumber
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- 1 tablespoon freshly squeezed lemon juice, divided
- Freshly ground black pepper
Instructions
- Line a 6-inch springform pan or cake pan with two long sheets of plastic wrap placed perpendicular to each other. (The overhang is used to cover the torta before refrigeration.)
- Add one brick of cream cheese, 2 ounces of goat cheese, and 1 ½ teaspoons of lemon juice to two separate medium bowls. Using a handheld mixer or a wooden spoon, beat the cream cheese, goat cheese, and lemon juice until smooth. Add the diced shallot to one bowl and half of the diced salmon to the other, stirring to combine. In a separate small bowl, stir together the diced cucumber and chives.
- Evenly spread the salmon mixture on the bottom of the prepared pan. Add the cucumber mixture on top of the layer. Evenly spread the shallot mixture over the cucumber mixture. Using the plastic overhang, wrap the torta and refrigerate for at least 4 hours, preferably overnight.
- When ready to serve, invert the torta onto your hand or flat surface, then invert it again. Peel back the plastic from the top and the sides, then gently invert it onto a serving platter or cake stand. Top the torta with the remaining chopped salmon and garnish with chopped chives. and freshly ground black pepper. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: The Galley Gourmet
