Recipe: Smoked-salmon crêpe torte

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. 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 half an hour before slicing and serving. 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.

Note
The crêpes and the filling can be made a day ahead and refrigerated. Let the filling come to room temperature and assemble as directed.

Excerpted from Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly and Flaky Pastries. Published by Chronicle Books.  Copyright © 2009 by Mary Cech.  All rights reserved.  Reprinted by permission of Chronicle Books.

Read more in Food & Entertaining and Recipes