Buckwheat Galettes with Salmon, Capers, and Dill
- 500 g of Salmon Fillet with Skin
- 3 Tablespoons of Salted Butter, divided
- 8 Green Onions, thinly liced
- 250 g of Smoked Salmon, finely chopped, divided
- 3 Tablespoons of Fresh Lemon Juice
- 2 Tablespoons of Drained Capers
- 2 Tablespoons of Coarsely Chopped Fresh dill plus sprigs for garnish
- 6 to 8 Basic Buckwheat Crepes
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. Heat large nonstick skillet over medium-high heat. Add salmon, skin side down. Cook until skin is lightly browned, 3 minutes. Turn salmon over and partially cook until just warm, 2 to 3 minutes. Transfer to plate. Cut salmon, including skin, into 1/2-inch pieces; cool.
2. Heat same skillet over medium-high heat. Add 1 tablespoon butter, green onions and 2/3 of smoked salmon. Sauté 2 minutes; add reserved salmon. Toss until heated through. Remove from heat; add lemon juice, capers, and chopped dill. Season with salt and pepper.
3. Melt 1 teaspoon butter in medium skillet over medium heat. Working with 1 crepe at a time, add to skillet and heat through. Spoon 1/8 of salmon mixture onto bottom third of each crepe. Roll up and place on plate. Garnish with reserved smoked salmon and dill sprigs. Repeat with remaining butter, crepes, and salmon.
Ready to eat!