Sorry, not sorry.
This recipe is great as a first or a main course, and we served it with a simple green salad.
Smoked Salmon Crêpe Cake
1 lg. vine-ripened tomato, chopped
1 8-oz. container mascarpone cheese, at room temp.
1 med. shallot, minced
⅓ cup capers
black pepper, freshly ground
4 6-” buckwheat crêpes
8 oz. smoked salmon
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.