Smoked Salmon Crêpe Cake.

Given the last few recipe posts, it seems that the Lewis-Bakers really enjoy some smoked salmon.

Sorry, not sorry.

This recipe is great as a first or a main course, and we served it with a simple green salad.

Enjoy!

Smoked Salmon Crêpe Cake
Serves 4

Ingredients:
1 lg. vine-ripened tomato, chopped
1 8-oz. container mascarpone cheese, at room temp.
1 med. shallot, minced
⅓ cup capers
salt
black pepper, freshly ground
4 6-” buckwheat crêpes
8 oz. smoked salmon

Procedure:
1. Combine tomato, mascarpone, shallot, and capers to large bowl; season with salt and pepper; using a spatula, mix until well-incorporated; reserve.
2. Lay out crêpe on work surface or large plate; spread 2 large Tbsps. mascarpone mix to edge of crêpe; top with smoked salmon and another crêpe; repeat two more times, ending with crêpe; cover with plastic wrap and place in the refrigerator until mascarpone is firm, about 25 minutes; remove from fridge; slice into wedges; serve immediately.

I LOVE THINGS WITH LAYERS.
I LOVE THINGS WITH LAYERS.

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