Indulge in this delightful recipe for buckwheat galettes topped with smoked salmon and a creamy caramelized red onion sauce. Featuring high-quality Cool & Simple buckwheat galettes, proudly prepared in Quebec, this dish offers a quick and delicious meal option.
Ingredients
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1 bunch of asparagus, washed and trimmed
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1 package (300 g) smoked salmon
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6 sprigs of fresh dill
For the caramelized red onion sauce:
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2 tablespoons olive oil
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1 large red onion, sliced
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1 cup cream cheese, at room temperature
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1 tablespoon water
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1 tablespoon maple syrup
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Salt and pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a reusable non-stick mat.
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In a skillet, heat the olive oil over medium heat. Add the sliced red onion and cook, stirring regularly, until caramelized, about 15 minutes.
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Transfer the caramelized onions and the remaining sauce ingredients into a food processor. Blend until smooth and homogeneous. Set aside.
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Bring a pot of water to a boil. Blanch the asparagus for 1 minute, then drain and transfer to a bowl of ice water to halt the cooking process.
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Spread the caramelized red onion sauce over each buckwheat galette. Top with smoked salmon and fresh dill. Coarsely chop the asparagus and add it over the salmon.
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Fold the galettes over themselves to close, then place them on the prepared baking sheet. Bake for about 5 minutes, until the galettes are thoroughly heated. Serve immediately.
Enjoy this exquisite blend of flavours, highlighting the rich culinary heritage of Quebec.
