This recipe is a little traditional but faster way to prepare buckwheat pancakes for a large family !! The buckwheat pancakes replace the traditional dough with a pie for a light texture and an authentic Breton taste. I thought I had created this recipe but by looking on the net, I realized that it already existed. I chose to garnish it with a mixture of salmon, cream and shallots. It is an ideal dish for a gourmet family dinner. Easy to prepare, it is delicious hot with a green salad. It is an original alternative to quiches and classic pies, perfect for lovers of authentic and gluten -free cuisine.

Breton pie with buckwheat pancakes and fresh salmon (gluten -free)

France

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Preparation time 20 mins Cooking time 20 mins Total time 40 mins

Difficulty: Beginner Servings: 5

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• 6 Gluten -free buckwheat pancakes (you can prepare them depending on the recipe below)
• 500 g of fresh salmon
• 30 cl fresh cream or vegetable cream
• 4 eggs
• 2 shallots
• 2 cloves of garlic
• 1 tbsp mustard
• 1 CS of chiseled dill
• Salt, pepper
• A little olive oil for the mold
• 50 g grated cheese

Preparation

1. Preheat the oven to 180 ° C (Th.6) and oil a pie pan.

2. Line the bottom of the mold with two buckwheat pancakes by superimposing them.

3. Slice the shallots and garlic, then brown them in a pan with a drizzle of olive oil.

4. Add the diced salmon and cook for 3 to 4 minutes. Salt and pepper.
5. In a bowl, beat the eggs with the cream, mustard and dill. Add the salmon mixture.

6. Pour half the preparation on the base of pancakes, cover with a pancake; Repeat the operation and finish with the 2 remaining pancakes. Sprinkle with grated cheese.

7. Bake for 25 to 30 minutes until the "pie" is golden brown.

8. Let stand for 5 minutes before unmolding and serve hot with a salad or grilled vegetables.

   

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