Buckwheat Galettes with Salmon & Soft Eggs

Ingredients

For 2 servings

• 150 g salmon fillet
• 2 piece eggs, for topping
• 78 g buckwheat flour
• 170 g water
• 1 piece egg, for batter
• 7 g unsalted butter, melted
• 59 g crème fraîche
• 3 g Dijon mustard
• 1 piece fennel bulb, shaved
• 4 piece radishes, thinly sliced
• 59 g peas, blanched
• 15 g capers
• 30 g dill, torn
• 30 g chives, sliced
• 1 piece lemon, zested and juiced
• 3 g honey
• 14 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Whisk the buckwheat flour, water, egg, melted butter and seasoning into a smooth batter and rest 15 minutes.

2. 2

   Heat the oven to 220°C. Roast the salmon for 8–10 minutes, then flake.

3. 3

   Soft-boil the topping eggs for 6½ minutes, cool and peel.

4. 4

   Whisk the crème fraîche with the Dijon, a little lemon juice and salt. Toss the fennel, radish, peas, capers and herbs with lemon, honey and oil.

5. 5

   Cook thin galettes in a hot pan, 2–3 minutes each side.

6. 6

   Top each galette with the Dijon crème fraîche, flaked salmon, the herb salad and a halved soft egg.