Torte of Buckwheat Crepes and Wild Smoked Salmon
1 cup milk
1/4 cup cold water
2 eggs (farm fresh)
1/2 cup buckwheat flour
1/2 cup all purpose flour
Pinch of salt
3 Tbs unsalted butter
Butter as needed for sautéing
1. Mix ingredients in a blender or food processor until smooth.
2. Melt butter in a seasoned crepe pan; heat to medium-high.
3. Pour a scant 1/4 cup of batter into pan, and swirl the pan around to spread batter evenly.
4. Sauté about 1 minute, until golden brown.
5. Place all 10 crepes between wax paper until ready to assemble torte.
8 oz cream cheese (room temperature)
1-1/2 lbs Wild Smoked Salmon, thinly sliced
1 red onion, finely diced
1/2 cup fresh dill, coarsely chopped
1/2 bunch chives, snipped
1/2 cup capers, chopped
1. Line the bottom of a 9-inch spring form pan with plastic wrap, leaving enough extra wrap over the edges to cover when finished assembling.
2. Place first crepe in the pan and arrange 1/5 of the salmon slices on the crepe.
3. Place a second crepe on top of the salmon. Spread with about 1-1/2 Tbs softened cream cheese, and top with 1/5 of the herbs and capers.
4. Create a total of 10 layers, alternating 5 layers of salmon with 5 layers of cream cheese, herbs, and capers.
5. Cover with plastic wrap and refrigerate for several hours or overnight.
Innkeeper’s note: Slice like a piece of cake and serve with an herb salad of your choice. We like to use a cucumber vinaigrette:
1 cucumber peeled and diced
Juice of 1 lemon
1/2 cup olive oil
1/2 cup rice wine vinegar
Recipe shared by Colette’s Bed & Breakfast