Torte of Buckwheat Crepes and Smoked Salmon with Cu

Name: Torte of Buckwheat Crepes and Smoked Salmon with Cucumber Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe Basic Crepe Batter (page 104) made with 1/2 cup buckwheat flour, replacing 1/2 cup of all-purpose flour; 2 tablespoons water; 1 (8-ounce) package cream cheese, at room temperature; 1 1/2 pounds smoked salmon, thinly sliced; 1 red onion, finely diced; 1/2 cup coarsely chopped fresh dill; 1/4 bunch fresh chives, snipped; 1/2 cup capers; Freshly ground black pepper; 1 ounce salmon caviar, for garnish; 1 hothouse cucumber, peeled and sliced; 1/4 bunch fresh flat-leaf parsley, hand-torn; 1 tablespoon capers; Juice of 1 lemon; 3 tablespoons rice wine vinegar; 1/2 cup extra-virgin olive oil; 1/2 pound mixed greens, for garnish

Servings: persons

1 recipe Basic Crepe Batter (page 104) made with 1/2 cup buckwheat flour, replacing 1/2 cup of all-purpose flour
2 tablespoons water
1 (8-ounce) package cream cheese, at room temperature
1 1/2 pounds smoked salmon, thinly sliced
1 red onion, finely diced
1/2 cup coarsely chopped fresh dill
1/4 bunch fresh chives, snipped
1/2 cup capers
Freshly ground black pepper
1 ounce salmon caviar, for garnish
1 hothouse cucumber, peeled and sliced
1/4 bunch fresh flat-leaf parsley, hand-torn
1 tablespoon capers
Juice of 1 lemon
3 tablespoons rice wine vinegar
1/2 cup extra-virgin olive oil
1/2 pound mixed greens, for garnish

1
Make the crepes as indicated in the basic recipe.
2
Tear off 2 big pieces of plastic wrap and overlap them in the bottom of a 9-inch springform pan, letting the excess hang over the sides of the pan.
3
Put a buckwheat crepe in the bottom of the pan.
4
Using a spoon, smear an even layer of cream cheese on the crepe.
5
It is very important that the cream cheese be at room temperature so it spreads easily and doesnt tear the crepe.
6
Lay several slices of salmon across the crepe in a single layer, completely covering the surface.
7
Put another crepe on top and press it down slightly.
8
Smear the crepe with another layer of cream cheese.
9
Scatter with the diced onion, dill, chives, capers, and freshly ground black pepper.
10
Add another crepe and repeat, alternating the salmon and stuff layers until all the crepes are used.
11
You should end up with 5 layers of salmon and 5 stuff layers.
12
Top with one last crepe.
13
Save the leftover ingredients to garnish the torte.
14
Fold the plastic wrap up and over to enclose the torte.
15
Weigh the torte down with a small plate and stick it in the refrigerator for several hours or overnight to let it firm up.
16
Make the cucumber vinaigrette by pureeing all the ingredients together in a blender.
17
Remove the torte from the springform pan and unwrap it.
18
Ice the top of the torte with a thin layer of softened cream cheese.
19
Sprinkle with the remaining red onion, dill, chives, and capers and then the salmon caviar.
20
Cut the torte into wedges like a cake.
21
Serve with the mixed greens and cucumber vinaigrette.
22
This is a showoff dish for sure; when I served it in restaurants I charged $14 a slice.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 recipe Basic Crepe Batter (page 104) made with 1/2 cup buckwheat flour, replacing 1/2 cup of all-purpose flour, 2 tablespoons water, 1 (8-ounce) package cream cheese, at room temperature, 1 1/2 pounds smoked salmon, thinly sliced, and more.

Yes, Torte of Buckwheat Crepes and Smoked Salmon with Cucumber Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Torte of Buckwheat Crepes and Smoked Salmon with Cucumber Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions