Buckwheat Crepes with Cured Salmon
This recipe for cured salmon and buckwheat crepes combines a heartwarming blend of familiar flavors and striking apearance, making it a perfect choice for a special brunch or festive gathering. Preparing the salmon with a simple cure of salt and sugar the day before allows its flavor to deepen, pairing wonderfully with the delicate, airy crepes. Topped with a dollop of herbed sour cream, each bite is a celebration of creamy and savory flavors. Whether you’re sharing this meal with family during the holidays or savoring it during a quiet weekend morning, it's a comforting yet elegant dish that invites everyone to gather around the table and enjoy a meal made with love.
INGREDIENTS
For the Cured Salmon:
4 oz kosher salt
4 oz granulated sugar
1 lb salmon filet, skin on, bones removed
For the Crepes:
2 cups whole milk
¼ cup water
3 large eggs
1 cup all-purpose flour, sifted
½ cup buckwheat flour
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons melted butter
Oil for frying
Sour cream and a small bunch of herbs (dill, parsley, tarragon) for serving
INSTRUCTIONS
Cured Salmon:
Start this process the day before serving. In a small bowl, mix the salt and sugar. Spread half of this mixture in a container large enough to fit the salmon.
Place the salmon skin-side down in the container, then cover with the remaining salt and sugar mixture. Seal the container with a lid or plastic wrap and refrigerate for 12 to 16 hours. Do not exceed this time to avoid overly salty, dry fish.
Remove the salmon from the container, scrape off the salt, and rinse under cold water. Pat dry with paper towels, then store in a container in the refrigerator. Use within 1 week.
Crepes:
In a medium bowl, combine both flours, sugar, and salt.
In a larger bowl, whisk together the eggs, water, and milk until well mixed. Gradually beat in the flour mixture until smooth. Using an immersion blender can make the batter even smoother.
Stir in the melted butter. Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes.
If the batter separates, stir gently. Heat a non-stick or crepe pan over medium-high heat. Once hot, lightly oil the pan, then pour a small amount of batter, tilting the pan to spread it thinly. Cook until the edges are lightly browned, about 1 minute. Use a spatula to loosen and flip the crepe, then cook for another 20 seconds on the other side. Transfer to a platter and repeat with the remaining batter.
Serve the crepes hot, accompanied by a mixture of sour cream and freshly chopped herbs, along with thinly sliced cured salmon.
