Salmon Buckwheat Crepes with Capers and Herbs

Ingredients

Estimated total cost: €25.85 · €6.46/serving

• Original text: 1 1-pound salmon fillet with skinEst. price €9.50–€16.00
• Original text: 3 tablespoons salted butter, dividedEst. price €0.30–€0.60
• Original text: 8 green onions, thinly slicedEst. price €0.80–€1.60
• Original text: 8 ounces smoked salmon, finely chopped, dividedEst. price €10.00–€18.00
• Original text: 3 tablespoons fresh lemon juiceEst. price €0.15–€0.30
• Original text: 2 tablespoons drained capersEst. price €0.50–€1.00
• Original text: 2 tablespoons coarsely chopped fresh dill plus sprigs for garnishEst. price €0.60–€1.20
• Original text: 8 Basic Buckwheat CrepesEst. price €4.00–€7.00

Steps

1. 1

   Begin by scoring the flesh side of the salmon fillet in a crisscross pattern, making cuts 1 1/2 inches apart and 1/2 inch deep. Season the salmon with salt and pepper. Heat up a large nonstick skillet over medium-high heat. Place the salmon in the skillet with the skin side down and cook until the skin is lightly browned, which should take about 3 minutes. Flip the salmon over and continue cooking until it is just warmed through, for approximately 2 to 3 minutes. Once done, transfer the cooked salmon onto a plate to cool slightly before cutting it into 1/2-inch pieces, including the skin.

2. 2

   Begin by heating a skillet over medium-high heat. Melt 1 tablespoon of butter in the skillet, then add green onions and two-thirds of the smoked salmon. Sauté the ingredients for 2 minutes before incorporating the remaining salmon. Stir everything together until warmed throughout. Take the skillet off the heat and mix in lemon juice, capers, and chopped dill. Finally, season with salt and pepper to taste before serving.

3. 3

   Begin by melting 1 teaspoon of butter in a medium skillet over medium heat. Place one crepe at a time in the skillet to warm up. Spread 1/8 of the salmon mixture along the bottom third of each crepe. Carefully roll up the crepe and transfer it to a plate. Decorate with the saved smoked salmon pieces and dill sprigs. Repeat this process with the remaining butter, crepes, and salmon until all ingredients are used up.

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• Cultural note

  Buckwheat crepes have their origins in French cuisine, where crepes are a popular and versatile dish. The addition of smoked salmon and capers in this recipe adds a touch of sophistication and elegance, reminiscent of classic French flavors. The use of dill and lemon juice reflects a Scandinavian influence, as these…

• Seasonal note

  Salmon is typically in season during the spring and summer months, making this dish best enjoyed during that time. Fresh dill and green onions are also abundant in the warmer seasons, enhancing the freshness of the dish.

• Health note

  Salmon is a great source of protein and healthy fats, such as omega-3 fatty acids, which are good for heart health. The dish is also rich in vitamins A, C, and B6, providing immune support and promoting overall health. However, the high sodium content should be noted for those watching their salt intake.