Buckwheat tuiles with PDO Crème Fraîche d’Isigny, smoked salmon, dill and preserved lemon

Tuile de sarrazin à la crème d'Isigny AOP

HomeOur recipesBuckwheat tuiles with PDO Crème Fraîche d’Isigny, smoked salmon, dill and preserved lemon

  • Icône représentant le temps de préparation de la recette For 6 person
  • Icône représentant le temps de préparation de la recette Preparation 15 min.
  • Icône représentant le temps de préparation de la recette Difficulties Facile

Preparation

  1. Cut out discs from the buckwheat pancakes using a 7 cm diameter cookie cutter. Place three aluminium foil lengths rolled into sausage shapes on a baking tray, spaced about 3 cm apart. Place the pancake discs between the aluminium sausages so that the pancakes take the shape of a U-shaped tuile. Put them in the oven for 10 minutes at 180°C.

    Mix the Isigny Sainte-Mère PDO Crème Fraîche d’Isigny with the chopped dill, three slices of salmon cut into small pieces and the preserved lemon. Season with salt and pepper and mix.

    When the tuiles are baked, top with a teaspoon of the mixture and garnish with the rest of the salmon and dill.

Products used