Torte Du Fromage Avec Saumon Recipe


Preparation Time45 MinDifficulty LevelEasy
Health IndexAverageServings4
MethodMain Ingredient
Interest Group


 Canned capers/1 jar3 1⁄2 Ounce, chopped, drained and liquid reserved
 Neufchatel cheese16 Ounce, softened
 Red onion1 Medium, finely chopped
 Vodka2 Tablespoon (Peppered / Plain, As Needed)
 Boursin cheese5 Ounce, softened (1 Package, Peppered Variety)
 Cream cheese6 Ounce (1 Small Package)
 Smoked salmon6 Ounce

Nutrition Facts

Serving size

Calories 658 Calories from Fat 506

% Daily Value*

Total Fat 57 g87.5%

Saturated Fat 32.8 g163.9%

Trans Fat 0 g

Cholesterol 176.5 mg

Sodium 1812.3 mg75.5%

Total Carbohydrates 10 g3.4%

Dietary Fiber 1.2 g4.8%

Sugars 6.5 g

Protein 24 g47.7%

Vitamin A 43.3% Vitamin C 3.8%

Calcium 21.7% Iron 6%

*Based on a 2000 Calorie diet


1) In a bowl, mix together capers with 8 ounces of NeufchStel cheese.
2) Stir in caper liquid as required to the cheese mixture to make it spreadable, set aside.
3) In other bowl, mix together onion with remaining Neufchatel cheese, and add vodka to make spreadable, set aside.
4) In another bowl. stir peppered Boursin cheese until pepper is well blended, set aside.

5) Place 1 crepe on a plate and spread with 1/2 caper mixture.
6) Arrange another crepe over the caper mixture.
7) Smear with 1/2 onion mixture.
8) Top with another crepe and spread with 1/2 whipped cream cheese.
9) Smear with 3 ounces smoked salmon.
10) Top with another crepe and spread with all of the Boursin cheese.
11) Put another crepe over salmon and spread with the remaining whipped cream cheese.
12) Smear with remaining smoked salmon.
13) Put another crepe over the smoked salmon and spread with remaining onion mixture.
14) Top with another crepe and spread with remaining caper mixture.

15) Place the last crepe over caper mixture .
16) Weight the flat object to compress torte firmly using, a flat object (pie or dinner plate) on top of tone.
17) Place the torte in refrigerator for several hours or overnight.

18) Slice the torte into small wedges and serve cold with small mixed salad.