Buckwheat Galettes With Salmon Capers And Dill Recipes

Steps:

• Preheat a pellet grill to 475 degrees F (see Cook's Note).
• Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
• Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
• Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
• Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.

Steps:

• In a large bowl, whisk 3 eggs with 1 cup water until frothy and uniform. Sift in buckwheat flour, and whisk until as smooth as a new can of paint. Season with salt and whisk to combine. Cover batter and refrigerate overnight (at least 8 hours, or up to 24 hours).
• Heat a 10-inch nonstick skillet over medium-low. Ladle in 1/4 cup of batter, then quickly tilt the pan in a clockwise motion to swirl the batter all the way to the edges into a perfectly round, very thin pancake. The batter should disperse quickly; if it is too thick - and doesn't swiftly radiate to cover the width of the pan - you'll need to stir a few extra tablespoons of water into the batter and try again with a second crepe. Expect to lose the first two or three crepes as you get used to the swirling motion, the amount of batter to add and the hotness of the pan. When all three factors align, you can make six savory crepes in about as many minutes.
• When you feel you have the hang of it and are ready to go live, ladle in 1/4 cup batter, swirl and allow crepe to set for just 10 seconds. Crack an egg in the center, and use the back of a spoon or a small rubber spatula to spread the egg white, which will allow the egg to cook evenly in the amount of time it will take the cheese to melt and the galette to crisp. Sprinkle about 1/3 cup Gruyère across the surface, then tear 2 or 3 pieces of ham and set them flat on top, surrounding the egg yolk.
• Allow the crepe to crisp up and brown on the bottom while the egg cooks sunny side up, and the ham warms through, 3 to 4 minutes. In Brittany, these are cooked on a large, round cast-iron griddle, and the four sides of the galette are folded in to become a large square before being slid onto a plate. This is harder to do in a slope-sided pan, but try it if it suits you - you'll want to fold the sides about 1 minute before the egg is done cooking. Otherwise, an open round is just fine. Slide it onto a plate, and repeat with remaining galettes.
• Season with salt and pepper. Drink with hard cider, not too cold.

Steps:

• For the crepes: In a bowl, whisk together both flours and salt followed by the egg, milk and cider, making sure there are no lumps. Add the water: you may need more or less depending on how much the flour will absorb. Cover and let rest 2 hours to overnight prior using (does not need to be in the refrigerator).
• When ready, check the fluidity of the batter. You may need to add up to another cup of water so the galette isn't too thick. It should be the consistency of a thin batter. Pre-heat oven to 400 F. Prepare a crêpe pan with non-stick spray, then wipe it so there's no excess. When pan is hot pour a few ladles of the batter evenly and cook about 2 minutes. Add ¼ cup, each Gruyère and ham, followed by a cracked whole egg. Fold each side of the galette so it looks like a square and cook an additional 2 minutes until it's set. Place in the oven for 2 minutes to set the egg.
• Finish the galette with greens tossed with olive oil, vinegar, salt and pepper. Enjoy with a glass of Sparkling Apple Cider from Brittany.