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BUCKWHEAT
GALETTES WITH SMOKED SALMON AND RED ONIONS
For
a festive occasion such as New Year's Eve,
a wedding reception, or an anniversary party,
this appetizer is an ideal choice. It also
makes a savory first course or light entrée
for company. The galettes may be made in
advance, then assembled and refrigerated.
Bring almost to room temperature before
serving.
Twelve
6- or 7-inch buckwheat galettes
1/2 cup (4 ounces) fresh white goat cheese
or natural cream cheese at room temperature
1 cup ricotta cheese
3/4 cup minced shallots or red onion
1 1/2 teaspoons minced fresh dill, or 1/2
teaspoon dried dill
2 tablespoons minced fresh chives
6 ounces thinly sliced smoked salmon, cut
into strips
Whole chives or chive blossoms for garnish
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Prepare
the crêpes. In a bowl, combine the cheeses,
shallots or onion, dill, and chives. Spread 6
of the crêpes with a thin layer of the cheese
mixture and cover with salmon strips. Top each
with another crêpe. Garnish with chives
or chive blossoms. Serve whole as a first course
or entrée, or cut into wedges as an appetizer.
Makes
6 first-course servings or 36 appetizers.
[Crêpes,
Sweet & Savory Recipes for the Home Cook,
Lou Seibert Pappas]
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