Smoked Salmon Torta

1. 1

   Beat together cream cheese and butter; add salt to taste.

2. 2

   Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.

3. 3

   Carefully spread a third of the cheese mixture in the lined pan to make an even layer.

4. 4

   Sprinkle with half the chopped dill and top with half the smoked salmon.

5. 5

   Repeat layers, ending with cream cheese mixture.

6. 6

   Press down lightly to compact layers.

7. 7

   Cover and chill overnight.

8. 8

   To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.

9. 9

   Serve with bread and/or crackers.

* Per serving · 4 servings · Values may vary.