Buckwheat Galettes With Salmon, Capers, And Dill
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
43
Spice
35
Sweetness
52
Sourness
38
mins
Prep time (avg)
3.4
Difficulty
Ingredients:
Directions:
1
Score flesh side of salmon fillet at 1 1/2-inch intervals 1/2 inch deep in crisscross pattern; sprinkle with salt and pepper
2
Heat large nonstick skillet over medium-high heat
3
Add salmon, skin side down
4
Cook until skin is lightly browned, 3 minutes
5
Turn salmon over and partially cook until just warm, 2 to 3 minutes
6
Transfer to plate
7
Cut salmon, including skin, into 1/2-inch pieces; cool
8
Heat same skillet over medium-high heat
9
Add 1 tablespoon butter, green onions and 2/3 of smoked salmon
10
Sauté 2 minutes; add reserved salmon
11
Toss until heated through
12
Remove from heat; add lemon juice, capers, and chopped dill
13
Season with salt and pepper
14
Melt 1 teaspoon butter in medium skillet over medium heat
15
Working with 1 crepe at a time, add to skillet and heat through
16
Spoon 1/8 of salmon mixture onto bottom third of each crepe
17
Roll up and place on plate
18
Garnish with reserved smoked salmon and dill sprigs
19
Repeat with remaining butter, crepes, and salmon
20
Score flesh side of salmon fillet at 1 1/2-inch intervals 1/2 inch deep in crisscross pattern; sprinkle with salt and pepper
21
Heat large nonstick skillet over medium-high heat
22
Add salmon, skin side down
23
Cook until skin is lightly browned, 3 minutes
24
Turn salmon over and partially cook until just warm, 2 to 3 minutes
25
Transfer to plate
26
Cut salmon, including skin, into 1/2-inch pieces; cool
27
Heat same skillet over medium-high heat
28
Add 1 tablespoon butter, green onions and 2/3 of smoked salmon
29
Sauté 2 minutes; add reserved salmon
30
Toss until heated through
31
Remove from heat; add lemon juice, capers, and chopped dill
32
Season with salt and pepper
33
Melt 1 teaspoon butter in medium skillet over medium heat
34
Working with 1 crepe at a time, add to skillet and heat through
35
Spoon 1/8 of salmon mixture onto bottom third of each crepe
36
Roll up and place on plate
37
Garnish with reserved smoked salmon and dill sprigs
38
Repeat with remaining butter, crepes, and salmon