From above, two dark golden buckwheat galettes sit open-faced on white plates, each topped with blushing flakes of salmon, a jammy soft egg, swoops of pale crème fraîche, ribbons of fennel and radish, bright green peas, and scattered dill, chives, and microgreens with lemon zest sparkling over everything.

Buckwheat Galettes with Roast Salmon, Soft Eggs & Spring Herb Salad

Category Brunch
Prep 20 minutes
Cook 20 minutes
Style French
Technique Roasting
Diet Friendly Pescatarian

Daily Recipe: July 11, 2026

This brunch leans French without falling into the usual smoked-salmon-and-bagel territory: crisp buckwheat galettes cradle buttery roasted salmon, a silky soft egg, lemony crème fraîche, and a tangle of shaved fennel, radish, and tender herbs. Buckwheat brings a nutty Brittany-style character, while fennel, peas, and dill keep it fresh, seasonal, and elegant.

Ingredients (for 2)

Preparation

  1. Step 1 - 🥣🌾⏳
    Whisk the buckwheat flour, water, 1 large egg, melted unsalted butter, 1/2 tsp flaky salt, and 1/4 tsp black pepper until smooth. Let the batter rest for 15 minutes while you prepare the toppings.
  2. Step 2 - 🐟🍋🔥
    Heat the oven to 220°C / 425°F. Place the salmon fillets on a lined tray, rub with a little extra olive oil, and season with salt, pepper, and half of the lemon zest.
  3. Step 3 - oven🔥🐟🍴
    Roast the salmon for 8 to 10 minutes until just cooked and slightly pink in the center. Rest for 2 minutes, then gently flake into large pieces.
  4. Step 4 - 🥚💧🧊
    Bring a small saucepan of water to a gentle boil. Carefully add the 2 large eggs and cook for 6 1/2 minutes. Transfer to ice water, let cool slightly, then peel.
  5. Step 5 - 🥄🤍🍋
    In a small bowl, whisk together the crème fraîche, Dijon mustard, 1 tsp lemon juice, and a pinch of salt until smooth.
  6. Step 6 - 🥗🌿🌸
    In another bowl, toss the shaved fennel, radishes, peas, capers, dill, chives, tarragon, honey, 1 tbsp lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper.
  7. Step 7 - 🫓🧈🍳
    Heat a nonstick or crêpe pan over medium heat and add a little of the remaining butter. Pour in half the batter and swirl into a thin round. Cook for 2 to 3 minutes until golden underneath, then flip and cook 1 minute more.
  8. Step 8 - 🔁🫓✨
    Repeat with the remaining batter to make the second galette.
  9. Step 9 - 🍽️🐟🥗
    Place the galettes on warmed plates, folded or open. Spoon over the Dijon crème fraîche, then top with flaked salmon and the fennel-herb salad.
  10. Step 10 - 🥚🌱🍋
    Halve the soft eggs and place one on each galette. Top with microgreens, the remaining lemon zest, extra dill if you like, and more flaky salt and black pepper to taste. Serve right away.

Additional

For an even more dramatic plate, keep the herb salad tall and loose rather than packed down. You can swap peas for shaved raw asparagus or blanched green beans depending on what looks best. If you want a deeper French bistro feel, add a few quick-pickled shallots or a tiny spoon of trout roe on top.