There was a huge thunder storm in Ottawa tonight. What better time is there to be inside eating, I mean… cooking… and eating?
Tonight for dinner I made a smoked salmon crepe torte, a Mediterranean potato salad and some brownies! Mmmm.
I have been slacking latey on cooking and blog posting so I thought that three in one night would be a good way to make up for some lost time. The new summer menu is up and the emails from friends dibbsing recipes have been pouring in. I have a lot of cooking to do!
This recipe is really good but I think it was lacking a little something. Not quite sure what. Don’t get me wrong it was delicious and I will make it again… but it needs something. It didn’t make nearly as much as Anna said it would, but I am not surprised since this happens to me with almost every recipe.
Smoked Salmon Crepe Torte
3 large eggs
1-1/2 2% milk
1-2/3 cup all purpose flour
1 tablespoon sugar
1/4 teaspoon salt
2 tablespoons vegetable oil
1 cup beer or club soda *I used beer
1×8 ounce package cream cheese, room temperature
2 tablespoons sour cream
2 tablespoons capers
2 tablespoons chopped chives
1 teaspoon finely grated lemon zest
18 small crepes
1/2 pound good quality smoked salmon, very thinly sliced
For crepes, whisk eggs and milk to combine and whisk in flour, sugar and salt. Let sit for 15 minutes (or chill until ready to use), then stir in oil and beer or club soda.
Heat a crepe pan or other large non-stick skillet over medium heat and grease lightly. Ladle 2-3 Tbsp (30 -45 mL) of batter into center of pan and swirl to coat a thin, even layer over pan. Cook just until surface of crepe looks dry and edges curl up a little. Flip crepe over and cook 30 seconds before removing to a parchment-lined tray to cool. Repeat with remaining batter. After cooled, stack crepes and wrap. Store at room temperature if using same day, or freeze for later use (do not refrigerate).
In a food processor (I did this by hand), pulse cream cheese and sour cream until smooth. Pulse in capers, chives and lemon zest and set aside.
To assemble, lay out 2 crepes. Spread a thin layer of cream cheese over each and top with a single layer of smoked salmon (trim salmon pieces if required). Top salmon with a crepe and repeat process of layering, finishing with a crepe. Wrap “tortes” in plastic wrap and chill for at least 3 hours.
For an alternate presentation, increase the recipe by half and mask the outside of the crepe torte and press extra chives on the outside (this will make it look more like a cake)
Otherwise, to serve, cut each torte into 12 wedges (trim outside edge, if needed) and serve.