Courtesy of PureZing

INGREDIENTS:

¾ cup sour cream
1 8-ounce package of cream cheese
2 cups finely chopped green onions
8 hard boiled eggs, finely chop the eggs, and sieve one yolk for garnish
1/8 teaspoon white pepper
1/8 teaspoon sea salt or Himalayan salt
3 Tablespoons Mayonnaise
3-ounces Salmon Caviar
Parsley or other green herbs for garnish
Water crackers

DIRECTIONS:

Line a 7-inch springform pan with plastic wrap. Combine room temperature softened cream cheese with the sour cream until completely blended and smooth. With a spatula, press half the mixture in the bottom of the pan. Sprinkle green onions (white and green tops) over the mixture.

Combine chopped eggs, mayonnaise, salt and pepper and spread the mixture over the onions. Top with the remaining sour cream/cream cheese mixture.

Cover with plastic wrap and gently press down to compact the torte. Refrigerate several hours or overnight. Remove plastic wrap and invert onto serving plate. Spread the Salmon Caviar to the edges of the torte. Sprinkle the sieved yolk around the very edge of the torte. Remove the springform pan. Garnish the plate edge with green herbs. Serve with water crackers.