Salmon, cream cheese galette

INGREDIENTS (4 PIECES):

75 grams buckwheat flour 25 grams cake flour 3 grams salt

300 ml water

3/4 tsp honey

15 grams unsalted butter Vegetable oil

12 fresh salmon slices 120 grams cream cheese 20 grams peanuts 20 grams boiled capers 4 eggs

Rocket leaves

DIRECTIONS:

1.

2. Mix cake flour, buckwheat flour and salt in a bowl. Add water and whisk. Add honey and melted butter. Stir well. Let batter chill for about 30 minutes, then stir again.

Melt butter in a saucepan. 4. Season a pan with ½ teaspoon of vegetable oil, reduce heat to low and wipe excess oil off with a paper towel. Pour ¼ of the batter, covering the bottom of the pan. Spread ¼ of the egg whites over the batter when it begins to bubble. 5. Arrange three salmon slices in a triangle in the center of the galette, and place 1 egg yolk in the center. Sprinkle a dash of salt over the yolk and salmon.

6. Cut cheese into 10-gram pieces and place three pieces atop the salmon. Top with capers and crushed peanuts. When the galette’s edges slightly curl up, fold them inward, forming a square shape.

7. Cover the pan and cook for about 1½ minutes. Garnish with rocket leaves.

e buckwheat our’s rich aroma makes the dish appetizing. While the pastry’s aky exterior has a crispy texture, there’s also a so ness to it. e tanginess of the capers and the cheese’s savory avor would certainly pair well with a Breton cider.

Buckwheat flour and cake flour are mixed. 3. Separate egg yolks from whites. Mix whites together. When the edges begin to curl up, fold the edges inward to form a square shape.