Buckwheat Galettes With Salmon Capers And Dill Recipes

BUCKWHEAT GALETTES WITH SALMON, CAPERS, AND DILL

Steps:

• Score flesh side of salmon fillet at 1 1/2-inch intervals 1/2 inch deep in crisscross pattern; sprinkle with salt and pepper. Heat large nonstick skillet over medium-high heat. Add salmon, skin side down. Cook until skin is lightly browned, 3 minutes. Turn salmon over and partially cook until just warm, 2 to 3 minutes. Transfer to plate. Cut salmon, including skin, into 1/2-inch pieces; cool.
• Heat same skillet over medium-high heat. Add 1 tablespoon butter, green onions and 2/3 of smoked salmon. Sauté 2 minutes; add reserved salmon. Toss until heated through. Remove from heat; add lemon juice, capers, and chopped dill. Season with salt and pepper.
• Melt 1 teaspoon butter in medium skillet over medium heat. Working with 1 crepe at a time, add to skillet and heat through. Spoon 1/8 of salmon mixture onto bottom third of each crepe. Roll up and place on plate. Garnish with reserved smoked salmon and dill sprigs. Repeat with remaining butter, crepes, and salmon.

BUCKWHEAT GALETTES

Steps:

• Combine the buckwheat flour with the sea salt.
• Mix in the egg.
• Whisk in 1 1/2 cups water and continue mixing for a few minutes, until batter is "smooth and elastic" (stated in the original recipe).
• Cover your bowl with plastic wrap and let rest in the refrigerator overnight.
• When ready to make the crepes, mix the milk and the 2/3 cups water into the batter.
• Heat a 10 inch pan over medium heat. Spray the pan with nonstick cooking spray or brush with some melted butter.
• Pour in 1/4 cup of the batter and quickly swirl it around the pan till evenly coated. Cook for 2 minutes, or until the edges start to peel away from the side of the pan and the crepe starts to brown. Flip the crepe over and cook the other side for about one or two minutes. Repeat with the rest of the batter.

BUCKWHEAT GALETTE

Steps:

• For the crepes: In a bowl, whisk together both flours and salt followed by the egg, milk and cider, making sure there are no lumps. Add the water: you may need more or less depending on how much the flour will absorb. Cover and let rest 2 hours to overnight prior using (does not need to be in the refrigerator).
• When ready, check the fluidity of the batter. You may need to add up to another cup of water so the galette isn't too thick. It should be the consistency of a thin batter. Pre-heat oven to 400 F. Prepare a crêpe pan with non-stick spray, then wipe it so there's no excess. When pan is hot pour a few ladles of the batter evenly and cook about 2 minutes. Add ¼ cup, each Gruyère and ham, followed by a cracked whole egg. Fold each side of the galette so it looks like a square and cook an additional 2 minutes until it's set. Place in the oven for 2 minutes to set the egg.
• Finish the galette with greens tossed with olive oil, vinegar, salt and pepper. Enjoy with a glass of Sparkling Apple Cider from Brittany.

FRESH SALMON WITH DILL & CAPERS

Steps:

• Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
• If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.