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This is a great dish for an occassion such as a baby shower or a party.See Anna Olson's Crepe recipe for the crepes in this recipe. This recipe freezes well. This recipe makes 2 small tortes or can be cut into 24 hors d'oevres.


  • 1 8 oz pkg cream cheese, room temperature

  • 2 Tbsp sour cream

  • 2 Tbsp capers

  • 2 Tbsp chopped chives

  • 1 tsp finely grated lemon zest

  • 18 small crepes

  • ½ lb good quality smoked salmon, very thinly sliced


  • 1.

    In a food processor, pulse cream cheese and sour cream until smooth. Pulse in capers, chives and lemon zest and set aside.

  • 2.

    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.

  • 3.

    To serve, cut each torte into 12 wedges (trim outside edge, if needed) and serve.

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