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    You are in: Home / Recipes / Chevre and Lox Torte Recipe
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    Chevre and Lox Torte

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Shelly Morton's Note:

    I've had this recipe for a long time and don't know where it came from. It looks great and tastes great. This can be prepared up to 5 days in advance and refrigerated. Feel free to use more lox than called for. I sometimes use leftovers tossed with hot pasta or rice. A friend of mine makes this with feta cheese, but I love chevre and haven't/won't try it.

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    Ingredients:

    Serves: 10-12

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Combine first 7 ingredients in food processor fitted with the metal blade and process until smooth, or combine in a bowl. Taste and adjust flavors.
    2. 2
      Oil a 4 to 5 cup straight sided mold, bowl, or pate terrine (I just use a bread pan). Line with plastic wrap.
    3. 3
      Layer in all ingredients. I start with the lox, then green onion, dill, and cheese mixture. Repeat once more.
    4. 4
      Fold the plastic wrap over the top, press gently to compress the layers, chill until firm, at least 1 hour.
    5. 5
      Invert onto a platter, remove plastic wrap and enjoy!
    6. 6
      Serve with bagel chips, crackers or bread.

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    Ratings & Reviews:

    • on October 31, 2010

      55

      Only one thing to say, it's absolutely delicious.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chevre and Lox Torte

    Serving Size: 1 (107 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 410.9
     
    Calories from Fat 341
    83%
    Total Fat 37.9 g
    58%
    Saturated Fat 23.9 g
    119%
    Cholesterol 108.4 mg
    36%
    Sodium 513.4 mg
    21%
    Total Carbohydrate 2.8 g
    0%
    Dietary Fiber 0.2 g
    1%
    Sugars 1.2 g
    4%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    lemons, zest of

    fresh dill

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