Ingredients

• 6 tablespoons mayonnaise
• 3/4 stick (6 tablespoons) unsalted butter, melted and cooled
• 8 hard-cook large eggs, chopped fine
• 1/2 cup finely chopped celery
• 1/3 cup finely chopped red onion
• 1 1/2 tablespoons fresh lemon juice, or to taste
• 1/4 cup finely chopped scallion greens
• 1/4 cup minced fresh chives
• 1/4 cup minced fresh dill
• 8 ounces cream cheese, softened
• 1/2 cup sour cream
• 6 ounces salmon caviar
• Garnish: dill sprigs
• Accompaniments: pumpernickel and rye toast points

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Instructions

1. 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 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill.
2. In a small bowl stir together cream cheese and sour cream until smooth. Drop dollops of cream-cheese 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.
3. 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.