This recipe is a less traditional but quicker way to make buckwheat crepes for a large family! Buckwheat crepes replace the traditional pastry of a pie, resulting in a light texture and an authentic Breton flavor. I thought I had created this recipe, but after searching online, I discovered it already existed. I chose to fill it with a mixture of salmon, cream, and shallots. It's an ideal dish for a delicious family dinner. Easy to prepare, it's wonderful served warm with a green salad. It's an original alternative to classic quiches and tarts, perfect for lovers of authentic, 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 minutes

Difficulty: Beginner Servings: 5 Special regime:

Naturally gluten-free

Cooking method: Traditional

Ingredients

Servings

• 6 gluten-free buckwheat pancakes (you can prepare them according to the recipe below)
• 500g of fresh salmon
• 30 cl of fresh cream or plant-based cream
• 4 eggs
• 2 shallots
• 2 cloves of garlic
• 1 tablespoon of mustard
• 1 tbsp chopped dill
• Salt, pepper
• A little olive oil for the mold
• 50g grated cheese

Preparation

1. Preheat the oven to 180°C (gas mark 6) and grease a tart tin.

2. Line the bottom of the mold with two buckwheat pancakes , overlapping them.

3. Finely chop the shallots and garlic, then fry them in a pan with a drizzle of olive oil.

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

6. Pour half of the mixture onto the base of the pancakes, cover with another pancake; repeat the process and finish with the remaining 2 pancakes. Sprinkle with grated cheese.

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

8. Let it rest for 5 minutes before unmolding and serving hot with a salad or grilled vegetables.

   

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