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