Buckwheat pancakes with salmon and creme fraiche Recipe

Savoury pancakes made with a mixture of plain and buckwheat flours served with salmon, lemon, creme fraiche and dill.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(2 votes) 4.8/5

Les ingrédients

Pour people
  • For the batter
  • Semi-skimmed milk : 250 ml
  • Whole egg(s) : 1 whole
  • Buckwheat flour : 55 g
  • Unsalted butter : 50 g
  • Plain flour : 70 g
  • Fine salt : 2 pinch(es)
  • For the rest of the recipe
  • Salmon steak(s) 150g : 2 whole
  • Lemon(s) : 1 whole
  • Thick crème fraiche : 100 g
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Dill : 0.5 bunch
  • Olive oil : 50 ml
  • Unsalted butter : 30 g



    Place the flours and the salt in a bowl and make a well in the centre. Break the egg into the well and roughly mix it into the flour. Slowly add the milk into the mixture, whisking all the time.
    Melt the butter and add it to the pancake batter. Chill in the fridge for an hour.

    Cook the pancakes in a lightly oil frying pan until you have used up all of the batter.


    Preheat the oven to 180'C.

    Zest and juice the lemon. Cut the salmon steaks into slices and place on a plate. Drizzle with oil oil and lemon juice, add the lemon zest and season with salt and pepper.

    Heat a frying pan and add a little butter. Lay a pancake in the pan and then add a few slices of salmon. Fold or roll the salmon as desired and then transfer to the oven and cook for 5 minutes or until the salmon is cooked.

    Serve with a dollop of creme fraiche and a pinch of fresh dill. Serve immediately.

Chef's tip

«Trying adding a few crushed pink peppercorns to this recipe to vary the flavour.»

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