Chevre (Goat Cheese) and Lox Torte

• 12 lb unsalted butter, cut into pieces
• 1 (8 ounce) package cream cheese, at room tempurature
• 34 lb chevre cheese (goat cheese)
• 1 shallot, minced
• 2 tablespoons lemon juice, fresh squeezed
• 1 lemon, zest of 1 lemon, grated
• ground pepper, to taste
• 34 lb smoked salmon (lox)
• 1 cup green onion, white and green parts, minced (scallions)
• 2 bunches fresh dill, stemmed and minced

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

unsalted butter, cream cheese, chevre cheese, shallot, lemon juice, lemon, ground pepper, salmon, green onion, dill

Taken from www.food.com/recipe/chevre-goat-cheese-and-lox-torte-334168 (may not work)