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Smoked-Salmon Crêpe Torte

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Introduction

Experience the delectable world of French cuisine with our Smoked-Salmon Crêpe Torte. This elegant dish combines classic flavors with a modern twist, perfect for both casual gatherings and special occasions.

Tips for this recipe

Ensure your smoked salmon is fresh to fully enjoy the crêpes’ delicate balance. The crêpes should be thin and tender, so gently fold them after adding fillings.

Why you will love this recipe

The Smoked-Salmon Crêpe Torte offers a symphony of tastes: the richness of cream cheese, the briny tang of capers, and the smokiness of salmon. Each bite is an invitation to indulge in luxurious flavors that are easy to prepare yet impressive in presentation.

Ingredients

  • 1/2 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 2 eggs
  • 2 tablespoons unsalted butter, melted
  • One 8-ounce package cream cheese at room temperature
  • 1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only
  • 2 teaspoons capers, drained and rinsed
  • 1/2 teaspoon fresh lemon juice
  • Two tablespoons whole milk
  • One 4-ounce package smoked salmon

Advised equipment

For an immersive cooking experience, consider the following essential kitchen gadgets:

  • Smart Kitchen Mixer with Bowl Accessories
  • High-speed blender capable of crushing ice and pureeing ingredients smoothly
  • Nonstick Fry Pan (4 inches)
  • Precision digital kitchen scale
  • Rolling Pin for even dough preparation
  • Electric Smoker or Electric Smoking Kit (for smoked salmon if not already prepared)
  • Heavy-duty stand mixer with various attachments for mixing and whisking
  • Small Food Processor
  • Mandoline Slicer (optional, for precise slicing of ingredients like cucumber or herbs)
  • Silicone Baking Mat
  • Cast Iron Skillet (12-inch, optional, for searing components if desired)

History of the recipe

The Smoked-Salmon Crêpe Torte traces its roots back to French patisserie traditions. While crêpes are a staple across France, smoking salmon was not originally part of this dish. However, contemporary chefs have creatively incorporated smoked fish into the classic recipe, marrying traditional elements with innovative flavors that pay homage to their heritage while offering an exciting culinary adventure.

Fun facts about this recipe

Did you know? The concept of a crepe torte is reminiscent of the European layered desserts, known as ‘tortes’. By infusing classic crêpes with smoked salmon and rich cheese fillings, we’re giving an old-world pastry a modern twist. Moreover, using electric equipment in the kitchen not only makes prep more efficient but also ensures consistent results for every layer of your Crêpe Torte.

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Smoked-Salmon Crêpe Torte

Smoked-Salmon Crêpe Torte

amanda

Equipment

  • - Smart Kitchen Mixer with Bowl Accessories

  • - High-speed blender capable of crushing ice and pureeing ingredients smoothly

  • - Nonstick Fry Pan (4 inches)

  • - Precision digital kitchen scale

  • - Rolling Pin for even dough preparation

  • - Electric Smoker or Electric Smoking Kit (for smoked salmon if not already prepared)

  • - Heavy-duty stand mixer with various attachments for mixing and whisking

  • - Small Food Processor

  • - Mandoline Slicer (optional, for precise slicing of ingredients like cucumber or herbs)

  • - Silicone Baking Mat

  • - Cast Iron Skillet (12-inch, optional, for searing components if desired

Ingredients

  • 1/2 cup whole-wheat flour

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1 1/4 cups whole milk

  • 2 eggs

  • 2 tablespoons unsalted butter, melted

  • One 8-ounce package cream cheese at room temperature

  • 1 tablespoon plus 2 teaspoons roughly chopped scallion, green part only

  • 2 teaspoons capers, drained and rinsed

  • 1/2 teaspoon fresh lemon juice

  • 2 tablespoons whole milk

  • One 4-ounce package smoked salmon

Instructions

1

Instruction 1

To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
2

Instruction 2

Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
3

Instruction 3

To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
4

Instruction 4

Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
5

Instruction 5

Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.
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