Recipe for buckwheat galette with hot smoked salmon, beets and radish

KThe recipe for these galettes is handy as you can fill them with all sorts of things, including cold smoked salmon instead of hot.

Hours

preparation time: 10 minutes plus 30 minutes rest

Cooking time: 10 minutes

Serve

six

Ingridients

For pancakes

• 135 g of plain flour
• 125 g of buckwheat flour
• 300 ml of whole milk
• 2 large eggs
• 30 g butter, melted and slightly chilled
• Peanut oil, for frying

For the filling

• 200 g sour cream
• 300 g of hot smoked salmon, crushed into flakes
• 200 g cooked red beets (not pickled), diced or grated
• ½ small red onions, very finely chopped (omit this if you hate raw onions)
• 6 radishes cut into matches
• Twigs of dill
• 75 g kete (salmon caviar), optional

Method

1. Sift flour and 1 teaspoon of salt into a bowl and make a hole in the middle. Put the milk and eggs in a jug together with 100 ml of water and beat. Pour this into the flour and beat to combine, then add the butter and let rest for 30 minutes.
2. In a large skillet, heat about ½ tablespoons of peanut oil. Add about ½ scoops of dough and rotate it to cover the base. It’s thick, so swirling takes a little more effort than regular pancake batter.
3. Bake until brown and harden underneath, then turn and bake the other side as well. Add a little more oil for each new pancake. Baked pancakes can be kept warm in a low oven while you prepare the rest.
4. Place the pancakes on plates, sprinkle a teaspoon of sour cream, fish, beets, onions and radishes, then sprinkle with dill. If using keto, add a tablespoon of this to each pancake as well.
5. Usually, the edges of the galette are folded towards the middle so that the filling peeks out from the middle and the square of the pancake, but you can leave them completely open if desired.