Buckwheat Galettes with Salmon, Capers, and Dill

Appetizers | British cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Buckwheat galettes with salmon, capers, and dill.

Ingredients

Smoked haddock fillet - 15.9 oz
Salted Butter - 1.6 oz
Scallions - 8 stalks
Smoked Salmon Flavored Croutons - 8.1 oz
Meyer Lemon Juice - 1 fl oz
Capers - 1.1 oz
Dill - 1.4 oz
Pancakes - 8 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the fillet skin-side down and make a crisscross pattern of cuts about 1 to 1.5 centimeters deep, spaced approximately 4 centimeters apart. Season with salt and pepper.

Step 2

Preheat a large non-stick skillet and place the fillet skin-side down. Cook for about three minutes to allow the skin to become golden brown, then flip and cook for another two to three minutes on the other side. Transfer the fish to a cutting board and slice it with the skin into pieces about one to one and a half centimeters thick.

Step 3

Meanwhile, dice the smoked salmon into small cubes and slice the green onions into rings.

Step 4

Reheat the same skillet that was used to cook the fish. Add a tablespoon of butter, chopped green onions, and two-thirds of the smoked fish. Stirring, sauté over medium heat for two minutes, then add slices of the cooked salmon fillet. Mix well, allow the newly added fish to warm through, and then remove the skillet from heat. Add lemon juice, capers, and finely chopped dill. Season with salt and pepper.

Step 5

Melt a little butter in a skillet. Heat the buckwheat pancakes one by one in the skillet, adding more butter if necessary. Place one-eighth of the fish spread on each pancake and roll it up into a tube. Serve topped with the remaining smoked salmon and sprigs of dill.