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