April 9, 2019 lyukum

Heirloom Wheat and Rye Galette with Alaskan Salmon

Heirloom Rye and Wheat Galette with Alaskan Salmon

Good Fish

I am not a big fan of that kind of galettes — rustic looking flat cakes stuffed with whatever. This one is the first I’ve ever made, and the reason it made me curious was a combination of fish and rye. The origins of rustic rye pie with fish, I believe, come from Northen Europe. Kalakukko is a good example. My friend’s recipe was inspiring, but the amount of vegetable oil in the dough forced me to go through several rye crust recipes available online just to see what else is out there. There were plenty and all of them overloaded with fat. One, in particular, made me almost give up my search for the low-fat version. It was a very tempting rye crust made with tons of butter using the same method as for the flaky Pâte Brisée. But then I remembered my recently discovered The-Best-Ever dough. I tried using the same method for the rye and wheat mix of flours, and it worked! Again.

Good Flour | Barton Spring Mill Heirloom Grains

Rye – Wrens Abruzzi
“A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as early winter rye with superior performance. This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike. Try this rye, sifted to 65% or ‘00’ in a pâte brisée application to make amazing shortbreads and pie and tart crusts. Our crop was grown by Henry Martens in Tokio, TX”
Wheat – TAM 105
“TAM 105 is a hard red wheat variety developed by Texas A&M in 1976, now widely considered open-pollinated. Good performing wheat that makes great bread, pizza, muffins, and cookies, with a relatively neutral flavor that makes it suitable to mix with other high-value kinds of wheat. Grown by Ralph Hoelscher (a certified organic farmer since 1993) in Miles, Texas. 12.31% protein, 382 falling number.”

This recipe makes two galettes 7″ diameter, 8 portions.

Heirloom Wheat and Rye Galette with Alaskan Salmon
Heirloom Rye and Wheat Galette with Alaskan Salmon
Print Recipe
Prep Time 15minutes
Cook Time 3minutes
Servings galettes 7"D
Heirloom Rye and Wheat Galette with Alaskan Salmon
Print Recipe
Prep Time 15minutes
Cook Time 3minutes
Servings galettes 7"D
Ingredients
Units:
for dough
for stuffing
for egg wash
  • 1eachegg yolk
  • 1tbspwatercold, add more if needed to adjust consistency to your taste
  • 1pinchsalt
Ingredients
Units:
for dough
for stuffing
for egg wash
  • 1eachegg yolk
  • 1tbspwatercold, add more if needed to adjust consistency to your taste
  • 1pinchsalt
Instructions
  1. In a bowl, measure the flours, mix and sift, and place the butter on top. Pour hot water over the butter to melt it. Using chopsticks, distribute the liquid evenly to combine with the flour mix. The mixture will look like large crumbs. Using your hands, knead them into a smooth dough. Cover with plastic wrap and let rest for 15 minutes.
  2. Dice the fish fillet, season with salt and pepper. Separate a yolk and a white of one egg. Add crème fraîche to the fish and mix to coat all pieces.
  3. Preheat the oven 400F. Make an egg wash by mixing 1 egg yolk with 1 tbsp of cold water and a pinch of salt. On a parchment paper or a silicone mat, roll the dough 3mm (1/8") thick. Spread the fish in the center leaving a border of about 5cm (2") around the edge. Lift up and fold the edges of the dough to enclose the fish.
  4. Lightly brush the dough with the egg wash and bake for 20-25 minutes or until golden. Let rest on a cooling rack for a few minutes and serve warm.
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Nutrition Facts
Heirloom Wheat and Rye Galette with Alaskan Salmon
Amount Per Serving
Calories 344 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 60mg 20%
Sodium 52mg 2%
Potassium 572mg 16%
Total Carbohydrates 32g 11%
Dietary Fiber 4g 16%
Sugars 1g
Protein 28g 56%
Vitamin A 7%
Calcium 5%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.

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