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A la Carte Catering
Adrian's Tavern
Boca Chica Restaurante
Buona Sera
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Champions Sports Bar & Grill
Country View Estate B & B
D. Fong's Chinese Cusine
Dangerfield's
Girvan Grille
Hell's Kitchen
Jensen's Wine & Dine
Joe Sensers Sports Grill
Joe Sensers Sports Grill & Bar Eagan
Joe Sensers Sports Grill & Bar Roseville
Key's Bar & Grill - Foshay
Key's Cafe - Downtown St. Paul
Kip's Irish Pub
La Casita Mexican Restaurant Columbia Heights
La Casita Mexican Restaurant Roseville
La Fonda de los Lobos Restaurant
Lightly Epicurean Caterers & Deli
Lone Spur Grill & Bar
Los Andes Restaurante
Lotus Restaurant
Luci Ancora
Luna Rossa Trattoria
Mansetti's Pizza & Pasta
Maria's Cafe
Mediterranean Cruise Cafe
O.K. Corral
Ol'Mexico Restaurante
Ole Piper - Rosemount
Park Tavern
Q. Cumbers Buffet
Ristorante Luci
Sunsets of Woodbury
Sunsets on Wayzata Bay
The Original Pancake House-Eden Prairie
The Original Pancake House-Edina
The Riverview Cafe
The Riverview Wine Bar
Ursula's Wine Bar and
W.A. Frost & Company


Salmon Torte


Ingredients

 1/2 pound  Cream Cheese
 2 ounces  Lox
 1 Tabelspoon  Diced Red Onion
 1 Tabelspoon   Dried Dill
 20 each  Crackers (your favorite)


Directions

Place a piece of plastic wrap, 1 1/2 feet, over a counter-top. Spread the cream cheese in a neat, rectangular shape (about 4" x 6") evenly over the plastic wrap. In a food processor, puree the lox and onions. Spread lox mixture over cream cheese and using the plastic wrap  roll the cream cheese and lox mixture as you would a jelly roll. Sprinkle dried dill weed over Salmon Torte liberally making sure it is covered completely.PresentationCut the Salmon Torte into thin slices shingling them on a platter and adorn with crackers and fresh fruit.