Buckwheat biscuits with salmon, capers and dill
8 servings
25 minutes
Buckwheat galettes with salmon, capers, and dill are an exquisite dish of British cuisine that combines the texture of crispy pancakes with the rich marine notes of salmon. Historically, buckwheat pancakes have their roots in French cuisine, but in this recipe they gain British charm through the combination of smoked and fresh salmon, capers, and fragrant dill. The flavor of the galettes is rich and multifaceted: the delicate fish with a slight smoky hint contrasts with the piquant capers and freshness of the greens, while lemon juice adds a pleasant tang. This dish is perfect for both an elegant dinner and a cozy family gathering as it is both sophisticated and hearty. Serving the galettes warm with extra slices of smoked salmon and sprigs of dill creates a truly gastronomic delight.
1
Lay the fillet skin-side down and make a grid of cuts in the flesh, one to one and a half centimeters deep, spaced about four centimeters apart. Sprinkle with salt and pepper.
- Salmon fillet: 450 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat a large non-stick skillet and place the fillet on it - first fry the skin side for about three minutes until it browns, then on the other side for another two to three minutes. Transfer the fish to a board and slice it with the skin into pieces about one to one and a half centimeters thick.
- Salmon fillet: 450 g
3
Meanwhile, cut the smoked salmon into small cubes and the green onion into rings.
- Smoked salmon: 230 g
- Green onions: 8 stems
4
Reheat the same pan where the fish was fried. Add a tablespoon of butter, green onions, and two-thirds of the smoked fish. Stir and sauté over medium heat for two minutes, then add slices of fried salmon fillet. Mix, let the new fish warm up, and remove the pan from heat. Add lemon juice, capers, and finely chopped dill. Season with salt and pepper.
- Salted butter: 45 g
- Green onions: 8 stems
- Smoked salmon: 230 g
- Salmon fillet: 450 g
- Lemon juice: 45 ml
- Capers: 30 g
- Dill: 40 g
- Salt: to taste
- Ground black pepper: to taste
5
Melt a little butter in a pan. Heat the buckwheat pancakes one by one in the pan, adding butter if necessary. Place one-eighth of the fish spread on each and roll it up like a tube. Serve, sprinkled with the remaining smoked salmon and dill sprigs.
- Salted butter: 45 g
- Pancakes: 8 pieces
- Smoked salmon: 230 g
- Dill: 40 g