Smoked Salmon Buckwheat Galettes with Chive Cream
- Savory
- French
- Stovetop
Thin, crisp-edged buckwheat galettes folded around smoked salmon and a cool chive crème fraîche. A savory Chandeleur treat that comes together on the stovetop.
- Total
- 65 min
- Prep 15 · Cook 20 · Rest 30
- Serves
- 4
- Difficulty
- Medium
You'll practice: Whisking · Pan-frying
Instructions
-
Whisk 150 g buckwheat flour and 0.5 tsp salt in a mixing bowl. Make a well, crack in the 2 eggs and pour in 400 ml water gradually, whisking to a smooth, thin batter with no lumps.
~8 min
Gradual whisking prevents lumps by letting the flour hydrate evenly before more liquid is added.
Whisking Whisk in a circular motion from the center outward, incorporating flour from the edges gradually to avoid lumps.
-
Let the batter rest at room temperature so the buckwheat hydrates and the galettes turn tender.
~30 min
Resting allows the flour to fully absorb water, relaxing the batter so galettes cook tender rather than tough.
-
While step 2 rests
While the batter rests, snip the chives finely and stir them into the 150 g crème fraîche with 0.25 tsp black pepper in a small bowl. Keep the chive cream cool.
~5 min
-
Melt 40 g butter in a small pan and keep it warm for brushing the pan. Heat a non-stick frying pan over medium-high heat until a drop of batter sizzles on contact.
~3 min
A properly heated pan sets the batter quickly, giving crisp edges instead of a pale, soggy galette.
-
Brush the pan with a little melted butter, ladle in about 80 ml batter and swirl to a thin 22 cm round. Cook until the edges lift and turn lacy and golden, about 1 to 2 minutes, then flip and cook 30 to 60 seconds more. Repeat with the remaining batter, brushing the pan between galettes, to make 8 galettes.
~2 min
Swirling immediately spreads the batter thin before it sets, and brushing the pan ensures even browning and easy release.
Let each galette set fully before flipping: it releases cleanly once the underside is golden and the edges lift from the pan.
Pan-frying Cook over medium-high heat and watch for lacy, golden edges before flipping; too low heat makes greasy, pale galettes.
-
Lay a galette on a plate, spread with chive cream and drape over slices of the 200 g smoked salmon. Fold into quarters and serve warm, with the remaining chive cream alongside.
~1 min
