Dijon-dill salmon with crushed potatoes
Roasted salmon, crushed new potatoes and a cool dill sauce.
About 35 min · 495 kcal · 37 g protein per serving
Salmon and mushroom buckwheat galettes
Buckwheat crêpes wrapped around salmon, mushrooms and yoghurt.
By The foodose editorial team. Nutrition calculated from USDA FoodData Central. Checked on paper on 12 September 2026; not yet cooked in a test kitchen or photographed, so the times and yield are estimates. How we develop our recipes
What still needs a real kitchen
- Confirm the batter makes four galettes in a 22 cm pan
- Photograph the finished galettes
- Time
- About 45 min
- estimated
- Serves
- 2
- see below
- Energy
- 460 kcal
- per serving
- Protein
- 35 g
- per serving
Ingredients for 2 servings
Check off ingredients as you go.
Contains eggs, fish, milk. Check the labels on packaged ingredients:
- buckwheat flour. Buckwheat is not a wheat, but buckwheat flour can be milled alongside wheat; check the label if you avoid gluten.
Cooking steps
Whisk the flour, egg and milk into a smooth batter and leave it to rest for 20 minutes.
Warm half the oil in a 22 cm non-stick frying pan over medium-high heat. Cook the mushrooms for 6 to 8 minutes, until browned, then tip them onto a plate.
Wipe the pan and brush it with a little of the remaining oil. Pour in a quarter of the batter, tilt to coat the base thinly and cook for about a minute, until the edges lift and the top is dry, then turn and cook for 30 seconds.
Cooked when: 71°C / 160°F in the centre. A food thermometer is the reliable way to tell.
Repeat to make four galettes, stacking them as they are done.
Return the mushrooms to the pan with the salmon and warm them through, then fill each galette with the mixture, a spoonful of yoghurt and the chives, fold into quarters and serve two each.
Cooked when: 74°C / 165°F, steaming hot throughout. A food thermometer is the reliable way to tell.
The useful detail
Keep the crêpes flexible by avoiding excessive browning. A galette cooked until crisp cracks when you fold it; take it off while it is still pale and pliable.
Make it work for you
One serving is Two filled galettes. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
Cooked trout or tinned mackerel
Stronger in flavour and slightly oilier.
Per serving: about 50 kcal more, about 2 g more protein, about 5 g more fat.
Plain flour instead of buckwheat
Softer, paler crêpes that fold more easily.
Per serving: about 10 kcal more, about 1 g less protein, about 1 g less fat.
Allergens: Adds gluten.
2% Greek yoghurt
Thicker, and it stays in the fold rather than running out.
Per serving: about 5 kcal more, about 2 g more protein, about the same fat.
Estimated nutrition
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A filled pancake dinner. The salmon is already cooked, so this is a good use for a leftover fillet, and buckwheat gives the galettes more fibre than plain flour.
| Energy | 460 kcal |
|---|---|
| Protein | 35 g |
| Fat | 22 g |
| of which saturates | 5 g |
| Carbohydrate | 32 g |
| of which sugars | 10 g |
| Fibre | 4 g |
| Sodium | 170 mg |
Show calculation notes
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 2. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| buckwheat flour | 60 g | FDC 170687Buckwheat flour, whole-groat | 201 kcal | 7.6 g |
| eggs | 56 g | FDC 171287Egg, whole, raw, fresh | 80 kcal | 7.0 g |
| milk | 185 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 93 kcal | 6.1 g |
| rapeseed or other neutral oil | 9 g | FDC 172336Oil, canola | 81 kcal | 0.0 g |
| mushrooms | 180 g | FDC 169251Mushrooms, white, raw | 40 kcal | 5.6 g |
| cooked salmon | 180 g | FDC 175168Fish, salmon, Atlantic, farmed, cooked, dry heat | 371 kcal | 39.8 g |
| plain yoghurt | 80 g | FDC 170886Yogurt, plain, low fat | 50 kcal | 4.2 g |
| chives | 5 g | FDC 169994Chives, raw | 2 kcal | 0.2 g |
| Whole recipe | Divided by 2 | 918 kcal | 70.4 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Calculation method 1.0, September 2026. How the calculation works.
Storage and reheating
- In the fridge
- Cool, cover and refrigerate within 2 hours of cooking. Eat within 3 to 4 days. Unfilled galettes keep best; stack them between baking paper.
- In the freezer
- The FDA chart gives cooked fish 4 to 6 months in the freezer for best quality.
- Reheating
- Reheat until it reaches 74°C / 165°F, steaming hot throughout.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
Try another recipe
Sardine, lemon and parsley spaghetti
Spaghetti with sardines, parsley and a light lemon finish.
About 20 min · 450 kcal · 31 g protein per serving