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