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Buckwheat pancakes with smoked trout
Buckwheat pancakes with smoked trout

Buckwheat pancakes with smoked trout

Preparation 15 minutes
Cooking time 5 minutes
Servings 4


  • 225 g (1/2 lb.) smoked trout, sliced

Buckwheat pancakes:

  • 250 ml (1 cup) buckwheat flour
  • 500 ml (2 cups) water
  • 30 ml (2 tbsp.) melted butter
  • Salt

Lemon cream

  • 250 ml (1 cup) crème fraîche or plain Greek yogurt
  • The zest from one lemon
  • Salt and pepper


  • Fresh herbs (chives, dill, etc.) to taste


Buckwheat pancakes:

  1. In a bowl, combine the flour and water and stir until mixture is smooth.
  2. Add the melted butter and stir.
  3. Cook the pancakes in a pan with butter until golden.

Lemon cream:

  1. Combine the crème fraîche or yogurt with the lemon zest.
  2. Season.

Serving :

  1. Top the pancakes with the lemon cream.
  2. Add the smoked trout and herbs.
Availability in stores