Cucumber ricotta torte with smoked salmon and pelee island caviar recipe

Cucumber Ricotta Torte with Smoked Salmon and Pelee Island Caviar recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This refreshing cucumber ricotta torte with smoked salmon and Pelee Island caviar is a delightful appetizer that will impress your guests. The combination of creamy ricotta cheese, crunchy cucumbers, and savory smoked salmon creates a perfect balance of flavors and textures. Topped with the exquisite Pelee Island caviar, this dish becomes an elegant and luxurious treat. Whether you're hosting a dinner party or simply craving a sophisticated snack, this recipe is sure to please.

Keywords: cucumber ricotta torte, smoked salmon, Pelee Island caviar, appetizer, elegant.

Cucumber ricotta torte with smoked salmon and pelee island caviar recipe details

Cucumber ricotta torte with smoked salmon and pelee island caviar recipe, recipe Rating: 4.9
Number of votes:151

Ingredients

2 English cucumbers

Dash salt

Dash sugar

Splash rice wine vinegar

1-1/2 (680g) pounds ricotta cheese

2 shallots, minced

2 Tablespoons (30 mL) fresh basil chiffonade

2 teaspoons (10 mL) finely chopped fresh mint

2 teaspoons finely chopped fresh chives

1 teaspoon (5 mL) finely chopped fresh marjoram

Salt and pepper

6 ounces (170g) smoked salmon

One 2-ounce jar Pelee Island whitefish caviar

Instructions:

This is a very elegant-looking dish that tastes great with Sauvignon Blanc or Chardonnay. Making the tortes ahead of time ensures that you won’t be pulling your hair out during your dinner party. Always try to be a “guest” at your own parties!

This appetizer can be made into individual portions using ring molds, which can be cut from a 4-inch wide PVC pipe. For a single torte, a cake mold can be used. Whitefish caviar is light in texture, color, and flavor. While not uncommon, whitefish caviar might not be available. Flying fish roe is an appropriate substitute.

Thinly slice cucumbers into rounds and toss gently with salt, sugar, and a splash of vinegar. This adds flavor and softens cucumbers for easier shaping. Let cucumbers sit for 10 to 20 minutes. Meanwhile, mix ricotta with chopped shallots and herbs to taste.

To assemble tortes, place ring molds onto a plastic wrap-lined baking sheet. Line bottoms of molds with cucumber slices, being certain to overlap slices. Using the same overlapping technique, line inside rims of molds. Spoon equal amounts of ricotta filling into each mold. Place a slice or two of smoked salmon atop ricotta. Layer overlapping cucumber slices on top of ricotta.

The tortes can be prepared up to 6 hours in advance and chilled until ready to use. To serve, place each torte on individual plates using a spatula and gently slide the mold off; the moisture from the cucumbers prevents any sticking. Spoon a little caviar on top. An addition of herb stems or finely diced peppers as a garnish adds a beautiful color to the surface of the plate. Drizzle a little vinaigrette around the outside of the torte just before serving. For a lunch entree, serve tortes on a bed of lightly dressed salad greens.

Serves: 6