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1
In a small bowl, combine 8 ounces cream cheese, the red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth.
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2
Lay 4 bread slices on a clean work surface; trim 1/4 inch from all sides of slices.
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3
Spread 1 tablespoon cream-cheese mixture on top of 1 slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices).
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4
Spread another thin layer of the cream-cheese mixture on top.
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5
Repeat with 2 more bread slices.
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6
Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice.
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7
Repeat with remaining bread and filling to create three more stacks in this way.
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8
Transfer stacks to a serving platter with their long sides touching.
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9
In a small bowl, combine remaining 16 ounces cream cheese and the creme fraiche, mixing until smooth.
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10
Using an offset spatula, spread mixture evenly over assembled cake.
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11
Refrigerate, covered, 2 hours or overnight.
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12
Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill.
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13
Garnish the platter with lemon wedges.
