Just the name of this recipe sounds impressive – so just wait until you try it!
Ingredients (100 servings on a hors d’oeuvre buffet)
1 Cup finely chopped red onion
1 Cup champagne
2 (16 grams) packets cream cheese, coarsely chopped
16 Eggs, hard cooked, coarsely chopped
½ Cup Mayonnaise
1 Tspn Salt
½ Tspn White Pepper
4 large ripe Avocados, mashed
½ clove garlic, minced
2 Tspns fresh lemon juice
½ Ounce Black Caviar or Lumpfish Roe
Place the red onions and champagne in a large pan over medium heat. Cook until the champagne reduces completely (10 minutes).
Remove from the heat and stir into the cream cheese. Cover and set aside.
In another bowl, mix together the hard boiled eggs and mayonnaise. Season with ½ tspn of the sale and ¼ tspn of pepper and mix until thoroughly combined. Cover and set aside.
In another bowl, mix together the avocados, garlic and lemon juice. Season with the remaining ½ Tspn salt and ¼ Tspn pepper, and mix well.
Layer ingredients in a 10 inch spring form pan. Spread the egg mixture on the bottom and smooth the top until even. Spread the avocado mixture on top of the egg mixture and smooth the top until even.
Cover with plastic wrap and chill at least three hours or until firm. (Can be made up to two days in advance)
Just before service, spread an even layer of caviar on top of torte. Place the torte on a tray or serving platter. Undo the spring form pan latch.
Carefully run a knife around the edge of the torte to loosen the pan. Gently lift away the pan’s side. Wipe the side of the service tray if necessary.
Place thin lemon or lime slice in the centre of the torte. Set crackers around the base of the torte and place on the table with a serving knife.
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