Buckwheat crêpe cake with smoked salmon

By MarieGlobetrotter
March 29, 2013
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Buckwheat crêpe cake with smoked salmon

Author Notes: This can ber served as an entree, appetizer, main dish...it just depends on the serving sizes.Fresh and deliciousMarieGlobetrotter

Makes: 1 cake

  • 60g buckwheat flour
  • 1 pinch Salt
  • 1 pinch pepper
  • 1/2 egg
  • 120 milliliters water
  • 1 tablespoon olive oil
  • 400g smoked salmon
  • 1/4 cup cream cheese
  • 1/2 cup cottage cheese
  • 2 tablespoons dill
  • 1 shallot, chopped
  • 2 handfuls arugula leaves
  1. For the crêpes: Combine flour, salt and pepper in a bowl. Dig a well and add the egg and olive oil. Mix with a whisk and slowly incorporate the water until mixture is smooth. Set aside for 30 minutes. Stir again and make 5-6 crêpes.
  2. Whisk together cream cheese, cottage cheese and dill with a fork. Try to make it as creamy as possible so you don’t break the galettes when you spread the creamcheese
  3. Take the 5 or 6 crêpes, make sure they are cool. Put one crêpe on a plate, spread with cheese spread and cover with slices of salmon and arugula leaves. Add another crêpe on top and proceed from there is the same order. Finish with a crêpe. Set in the fridge for 30 or so.
  4. For serving, just cut slices, just like a cake.

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