Adapted from a delicious recipe from Culinary Thymes. You will need a 6 inch cake or spring form pan for this yummy party appetizer.


  • 1 lb. cream cheese, room temperature
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp chopped fresh dill
  • 1/2 tsp salt
  • freshly ground black pepper to taste
  • 8 oz. smoked salmon, chopped
  • 1/2 cup sour cream
  • 1 (2 oz.) jar black lumpfish caviar, drained
  • 1 bunch chives, chopped
  1. Line a 6 inch cake or spring form pan with plastic wrap, letting some hang over the sides.
  2. In a standing mixer, beat the cream cheese until smooth. Add the lemon juice, dill, salt and pepper and beat until combined.
  3. Layer cheese mixture and drained smoked salmon in the cake pan, ending with a layer of cheese mixture.  Cover with plastic wrap and refrigerate overnight.
  4. Remove the plastic wrap from the top of the pan.  If using a cake pan, invert the cheese/salmon layers onto a serving platter. If using a spring form pan, release the side panels of the pan to release.
  5. Remove the plastic and spread the sour cream over the top with a spatula. Spoon the caviar onto the top, carefully spreading it all over. Top with the chopped chives.  Serve with toast points. Prep Time: 30 min. Serves: 6-8