Heirloom Rye and Wheat Galette with Alaskan Salmon
Heirloom Wheat and Rye Galette with Alaskan Salmon
Heirloom Rye and Wheat Galette with Alaskan Salmon
Heirloom Wheat and Rye Galette with Alaskan Salmon
Servings Prep Time
2galettes 7″D 15minutes
Cook Time
3minutes
Servings Prep Time
2galettes 7″D 15minutes
Cook Time
3minutes
Ingredients
for dough
for stuffing
for egg wash
  • 1each egg yolk
  • 1tbsp watercold, add more if needed to adjust consistency to your taste
  • 1pinch salt
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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