John Myers
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Galettes Bretonnes with Smoked Salmon and Mustard and Dill Sauce
The perfect galettes bretonnes with smoked salmon and mustard and dill sauce recipe with a picture and simple step-by-step instructions.
Galettes Bretonnes
- 150 g Buckwheat flour
- 2 tbsp Wheat flour
- 1 Pinch of salt
- 3 Eggs
- 100 ml Water
- Milk
- Oil
filling
- 200 g Sour cream
- 2 Toes Garlic confit see my KB: http://www./rezept/471777/Confierter-Knoblauch.html
- 1 tbsp Fresh lemon zest
- 200 g Smoked salmon, thinly sliced
- Salt
Mustard and dill sauce
- 100 ml Rapeseed oil
- 2 tbsp White wine vinegar
- 2 Heaped tablespoons Dijon mustard
- 2 tbsp Sugar
- 3 Branches Dill
- Salt
Galettes Bretonnes
- Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, then add the 3 eggs and the water. Now mix everything well with the hand mixer and then add enough milk to make a nice, thin batter – it should really be much more liquid than a normal pancake batter.
- Then let the dough rest for a good hour and, if necessary, stir in some milk again, as the flour can swell again during that hour.
- Now stand a pan on the stove over medium heat, add a few drops of oil and wipe off the excess oil with kitchen paper. there must be no oil to be seen. Now remove the pan from the heat and put a ladle of the batter into the pan, move the pan so that the batter is well distributed and then put it back on the stove.
- When the dough is well thickened, turn the galette over and fry again for about 1 minute from the other side, then remove from the pan and place on a wire rack and let cool down well. Do the same with the rest of the dough.
- The dough is enough for 10 buckwheat crepes, but you only need 6 for this recipe, I always make a little more because my husband always eats a few with sweets.
Filling and assembly
- Mash the two confit garlic cloves with a fork and then mix with the sour cream and lemon zest and then season everything with salt. Now put a galette on a board, put a tablespoon of sour cream on it and spread it well and also spread some of the salmon on it.
- Now roll up the crepe and wrap it in cling film – like candy – and knot the ends well. Fill the 5 other crepes in the same way and let them steep in the refrigerator for at least 2 hours.
Mustard and dill sauce
- Put the rapeseed oil together with the sugar, vinegar and mustard in a tall container, roughly chop the dill and add to it. Now puree everything finely with the magic wand and then season with salt.
Arrangement
- To serve, take the rolled crepes out of the fridge, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the crepes at an angle or cut them into slices.
- Place the dei galettes bretonne on a plate and pour the sauce over the galettes and sprinkle a little with dill. We had a mixed leaf salad with it.
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