Galettes Bretonnes with Smoked Trout Cream

Galettes Bretonnes

1. Put the two flours together with the pinch of salt in a bowl, mix and make a well in the middle, and add the 3 eggs, the water and the torn thyme leaves. 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 fluid than a normal pancake batter.
2. 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.
3. 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.
4. 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.

Smoked trout cream

1. Mash the trout fillets very well with a fork and put them in a bowl together with the cream cheese and horseradish and mix everything well and then season with salt and pepper and then add the crushed pink pepper berries and the lime zest and mix everything well.

finish

1. Now always place a galette on a board, add a tablespoon of the trout cream and spread it on.
2. Now roll up the galette and wrap it in cling film – like candy – and knot the ends well. Fill the other 5 galettes in the same way and let them steep in the refrigerator for at least 2 hours.
3. To serve, take the rolled galettes out of the refrigerator, cut the knots with scissors and wrap them out of the cling film and then use a very sharp knife to either cut the galettes open at an angle or slice them. Arrange and garnish to taste.