Time: 2 hours including resting time

Serves: 8

  • 1 recipe Basic Crepe Batter 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
  • 11/2 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
  • Cucumber Vinaigrette
  • 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

Torte of Buckwheat Crepes and Smoked Salmon with Cucumber Vinaigrette

Recipe courtesy Tyler Florence Make the crepes as indicated in the basic recipe. 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. Put a buckwheat crepe in the bottom of the pan. Using a spoon, smear an even layer of cream cheese on the crepe. It is very important that the cream cheese be at room temperature so it spreads easily and doesn’t tear the crepe. Lay several slices of salmon across the crepe in a single layer, completely covering the surface. Put another crepe on top and press it down slightly. Smear the crepe with another layer of cream cheese. Scatter with the diced onion, dill, chives, capers, and freshly ground black pepper. Add another crepe and repeat, alternating the salmon and “stuff” layers until all the crepes are used. You should end up with 5 layers of salmon and 5 “stuff” layers. Top with one last crepe. Save the leftover ingredients to garnish the torte. Fold the plastic wrap up and over to enclose the torte. Weigh the torte down with a small plate and stick it in the refrigerator for several hours or overnight to let it firm up. Make the cucumber vinaigrette by pureeing all the ingredients together in a blender. Remove the torte from the springform pan and unwrap it. “Ice” the top of the torte with a thin layer of softened cream cheese. Sprinkle with the remaining red onion, dill, chives, and capers and then the salmon caviar. Cut the torte into wedges like a cake. Serve with the mixed greens and cucumber vinaigrette.

Edited: October 9th, 2009