Here's the Torta Recipe that we use when we demo~
Shibui ~ Smoked Salmon Torta
3 oz package Aqua Nova Lox The Oregon Lox Co., Eugene
8 oz package Cream Cheese, softened
Fruit, lemon and dill weed for garnish (see photo)
34 degree crackers (named for the 34th parallel, Denver, CO)
Shibui Sauce, the perfect finishing touch, on everything!
Line small bowl with plastic wrap, add cheese & salmon, alternate layers.
Chill, unmold onto serving plate. Garnish with fruit, lemon and dill.
Spread onto crackers and swirl with Shibui Sauce. Serves @25.
Substitute pesto, roasted peppers, shrimp, crab, pears or pepper jelly
for salmon and chopped fresh herbs, toasted almonds or nuts for dill.
Use crostini, bruschetta or fruit slices as a base. Create your own classic!
Enjoy Shibui Sauce as a finishing touch on; Vegetables fresh or steamed
Salads,tossed or spring mix, Caprese, Fresh Fruit; Berries, Melon, Pears
Apples, Figs, Cheese, Fish, Seafood, Sushi, Stir fry, Wild Game, Eggs
Roasted Meats, Kabobs, Poultry, Tofu, Yogurt, Pasta, Rice, Potatoes
Desserts; IceCream, Pie, Cake even Chocolate! Replaces soy sauce
Teriyaki, Worcestershire, ketchup, salad dressing or along with all these.
The perfect presentation sauce, paint the plate like a pro! Swirl on just
before serving or as you eat. DO NOT refrigerate/freeze or add water.
Good one year after opening. Store away from heat & Sun like fine wine.