Dinner

Buckwheat Galettes with Smoked Salmon and Fresh Herbs Recipe

ByNoah Steele December 13, 2025December 13, 2025

Introduction

Buckwheat galettes with smoked salmon make for a delicious and elegant meal that’s perfect for breakfast, brunch, or a light dinner. These savory crepes are filled with fresh herbs, creamy sour cream, and topped with vibrant vegetables and smoked salmon for a delightful flavor combination.

A white plate holds a folded golden-brown crepe with a soft texture, folded into a square. On top, there are several layers: thin slices of bright pink smoked salmon arranged loosely, light green cucumber slices with a fresh, smooth texture, and thin lightly purple onion strips. White crumbled cheese is sprinkled over the layers. The dish is finished with light brown drizzles of a creamy sauce and a small green sprig of dill in the center. The plate rests on a light blue cloth on a white marbled surface, with a vintage-style fork on the left and a knife on the right. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Buckwheat Flour
1/3 cup All-Purpose Flour

1 1/2 cup Non-Fat Milk
2 tablespoons Butter

2 tablespoons Oil
2 Eggs

1 pinch Salt
1/2 cup Sour Cream
1 tablespoon Fresh Dill

2 teaspoons Fresh Chives
2 teaspoons Fresh Parsley
1 Lemon

Salt, to taste
Ground Black Pepper, to taste
8 slices Smoked Salmon

1 Avocado
1 Cucumber
1/4 cup Red Onion

1/4 cup Ricotta Cheese
2 tablespoons Honey Mustard
1 tablespoon Capers

Instructions

Step 1: In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, a pinch of salt, eggs, and non-fat milk. Add the butter and continue whisking until the batter is smooth.
Step 2: Cover the batter with plastic wrap and refrigerate for at least 30 minutes, or up to 1 day, to allow it to rest.
Step 3: In a separate bowl, mix sour cream, fresh dill, chives, parsley, and 1 teaspoon of lemon juice. Season with salt and ground black pepper to taste and set aside.

Step 4: Lightly grease a large non-stick frying pan with oil using a brush and heat it over high heat.
Step 5: When the pan is hot, pour a scoop of batter and swirl it around to evenly cover the bottom. Reduce heat to medium and cook until the underside is golden and the surface is set.
Step 6: Carefully flip the galette and cook the other side for about one minute. Turn off the heat and transfer the galette to a serving plate.

Step 7: Spread about one-quarter of the sour cream mixture in the center of the galette. Top with 2-3 slices of smoked salmon, then fold the edges toward the center to form a square.
Step 8: Add red onion, cucumber, avocado slices, capers, and ricotta cheese on top of the salmon.
Step 9: Drizzle honey mustard over the galette, garnish with additional dill if desired, and serve immediately.

Tips & Variations

For a gluten-free option, replace all-purpose flour with additional buckwheat flour or a gluten-free blend.
Use Greek yogurt instead of sour cream for a tangier filling.
Add a squeeze of fresh lemon juice over the smoked salmon to enhance brightness just before serving.

Storage

Store any leftover galettes and toppings separately in airtight containers in the refrigerator for up to 2 days. When reheating galettes, warm them gently in a pan to keep them from becoming soggy. Add fresh toppings and sauce after reheating for best results.

How to Serve

The image shows a single square crepe folded with visible light golden brown crepe edges, topped with thin slices of red smoked salmon and pale green cucumber arranged in the middle. It is garnished with small white crumbled cheese, thin pale lavender onion slices, and two fresh green dill sprigs on top. A light yellow sauce is drizzled over the dish in diagonal lines. The crepe is placed on a white plate with a worn darker rim, which sits on a soft blue cloth napkin over a white marbled surface, with a silver fork on the left side and a silver knife on the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the batter in advance?

Yes, you can prepare the batter up to one day ahead and keep it refrigerated. This resting time helps the flour hydrate and improves the texture of the galettes.