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Cocktail Torte

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Ingredients
  Piecrust mix 10 Ounce (1 Package)
  Egg yolk/Egg white 1 , slightly beaten
  Egg yolks/Egg white 1 , slightly beaten
  Mayonnaise 1⁄2 Cup (8 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Caviar 3 1⁄2 Ounce (Black Or Red, 1 Jar)
  Canned shrimp 4 1⁄2 Ounce, drained and rinsed (1 Can)
  Canned shrimps 4 1⁄2 Ounce, drained, rinsed (1 Can)
  Dill sprigs/Parsley 2
Directions

Prepare piecrust mix as directed on label.
Divide dough in half.
Roll out one half on lightly floured surface and cut in 9-inch circle, using 9-inch pan or cardboard circle as guide.
Put on ungreased baking sheet and prick with fork.
Roll out remaining dough 1/8 inch thick.
Cut out 9-inch circle, then put an 8-inch plate or cardboard evenly on circle and cut around it, forming a ring about 1 inch wide.
Reroll center piece and any remaining scraps and cut in 7 strips 1/2 inch wide and 9 inches long.
Weave strips loosely to form a lattice and put on ungreased baking sheet.
Put ring over strips, covering ends.
Trim ends even with ring.
Brush lattice with egg and bake with circle in preheated very hot oven (450°F.) 8 minutes, or until golden brown.
Loosen carefully with spatula and leave on sheet to cool.
Just before serving, put circle on serving platter.
Mix well mayonnaise, sour cream and lemon juice.
Spread on circle, cover with lattice and fill empty spaces with caviar.
Top with shrimps and dill and serve in wedges to be eaten with fork

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