Smoked Salmon Galettes with a Lemon and Chive Cream

Galettes are very versatile and can be served with a variety of fillings. Galettes are originally from the region of Brittany in France. They are usually served as a main meal with a ‘’bolee” (small bowl) of cider. In this recipe we mix the gorgeous taste of Smoked Salmon with a beautiful Lemon and Chive Cream, together they make a great filling for the Galettes.

Ingredients

For the Galettes
(makes about 10)

250g buckwheat flour
50g plain flour
2 large eggs
75g of melted butter
1 small of water
1 tsp of salt
150ml of Cider
1 Slice of Smoked Salmon per Galette

For the Lemon and
Chive cream
150ml of thickened cream
1 French shallot chopped finely
Juice of ½ lemon
Salt and Pepper to taste
A few sprigs of chive chopped finely

Directions

Put both flours and salt in a large bowl. Create a well in the middle and put the egg and the melted butter. Mix well.

Add the cider then the water slowly to the mixture until you obtain a smooth consistency. The obtained batter should not be runny. Leave the batter to rest for at least one hour.

Preheat a pancake pan and put a little oil to help prevent the galettes from sticking. Then pour one ladle full of the batter in the middle of the pan. To make a thin and even galette, spread the mixture around the base of the pan by tilting it in a circular motion.

Leave the galette to cook for 3-4 minutes on one side then flip it to the other for a couple of more minutes. Galettes will take slightly longer than pancakes to cook. Once cooked, transfer the galette into a plate. Repeat the cooking process until you have used all the batter.

To make the lemon and chives cream, mix the cream with the lemon juice, chopped shallots, chives, salt and pepper.

Put a spoon full of the lemon and chives cream in the centre of the galette.

Put the smoked salmon on the top. Add some more cream then fold the galette. Serve the galette with a salad on the side.

Note: We recommend using the batter the same day.

The galettes can be made up to one day in advance. If this is the case, undercook the galettes slightly and brush them with melted butter, then cover them with cling film. You will just need to reheat the galettes in a warm pan for a couple of minutes before serving.