Torte of Buckwheat Crepes and Smoked Salmon with Cucumber Vinaigrette

• 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.

recipe basic crepe batter, water, cream cheese, salmon, red onion, fresh dill, fresh chives, capers, freshly ground black pepper, salmon, hothouse cucumber, flatleaf parsley, capers, lemon, rice wine vinegar, extravirgin olive oil, mixed greens

Taken from www.epicurious.com/recipes/food/views/torte-of-buckwheat-crepes-and-smoked-salmon-with-cucumber-vinaigrette-372611 (may not work)