Recipe - Salmon Cakes With Sweet Corn Cilantro Sauce

6 tablespoon Mayonnaise
Three fourths Stick unsalted butter;
melted and cooled
; (6 tablespoons)
8 Hardcook large eggs;
chopped fine
One half cup Finely chopped celery
1/3 cup Finely chopped red onion
1 One half tablespoon Fresh lemon juice; or to
taste
One fourth cup Finely chopped scallion
greens
One fourth cup Minced fresh chives
One fourth cup Minced fresh dill
8 ounce Cream cheese; softened
One half cup Sour cream
6 ounce Salmon caviar
Garnish: dill sprigs
Accompaniments: pumpernickel
and rye
; toast points

In a bowl whisk together mayonnaise and butter and stir in eggs, celery,
onion, lemon juice, and salt and pepper to taste. Spread mixture in an
oiled 9inch springform pan and sprinkle evenly with scallion greens,
chives, and dill.

In a small bowl stir together cream cheese and sour cream until smooth.
Drop dollops of creamcheese mixture over herbs and spread carefully
(keeping herb layer intact) to form an even topping. Chill torte, covered,
at least 8 hours and up to 1 day.

Just before serving, run a thin knife around edge of pan and remove side.
Transfer torte to a serving plate and spread caviar over top. Garnish torte
with dill sprigs and serve with toast points.

Serves 12.

Gourmet September 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.