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

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.

Preparation time 20 mins

Cooking time 20 mins

Total time 40 mins

Cooking method: traditional

Difficulty: beginner

Servings: 5

Ingredients

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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Read it online: https://glutenevasion.fr/recette/tourte-bretonne-aux-galettes-de-sarrasin-et-auon-saumon-frais-sans-gluten/