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A traditional Breton buckwheat galette, served with a light Béchamel sauce, flakes of hot smoked salmon and shavings of green asparagus. Sprinkled with award-winning Mara Dulse seaweed, and garnished with mustard cress and a wedge of lemon. This recipe makes a very special brunch or a delicious light lunch.



1 buckwheat galette
10g unsalted butter
25g Béchamel sauce
100g hot smoked salmon flakes
1 green asparagus spear (sliced 1mm mandolin)
¼ lemon
⅙ punnet of mustard cress
1g Mara Seaweed, Dulse
Salt and pepper to taste


  1. Preheat the oven to 180°
  2. Gently separate the hot smoked salmon into flakes and reserve in a cling-filmed container. Cut the lemon in half and thinly shave the asparagus.
  3. On a low heat, melt the butter in a frying pan and place the galette coloured-side down.
  4. Spoon the béchamel into the middle of the galette. Sprinkle the salmon flakes on top. Fold the sides of the galette over the salmon and place in the oven for 3 minutes.
  5. Bring a pan of salted water to the boil and flash blanch the asparagus shavings for 1 minute.
  6. Remove the galette from the oven and top with the asparagus shavings, mustard cress and a sprinkle of seaweed.
  7. Serve with the lemon wedge on the side for drizzling.


SCE710 – Béchamel Sauce – 500ml
SMF016 – Frozen Hot Smoked Salmon – 1kg
VEG163 – Mara Seaweed Dulse  Shaker – 30g