• 6 Buckwheat Pancakes
• 1 package (300 g) of smoked salmon
• 6 sprigs of fresh dill
• 1 bunch of asparagus, washed and trimmed

For the creamy caramelized red onion sauce:

• 2 tablespoons olive oil
• 1 large red onion, sliced
• 1 cup cream cheese, at room temperature
• 1 tablespoon water
• 1 tablespoon maple syrup
• Salt and pepper, to taste

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a reusable non-stick sheet.
2. In a skillet, heat the olive oil over medium heat. Add the sliced red onion and cook, stirring regularly, until caramelized, about 15 minutes.
3. Transfer the caramelized onions, cream cheese, water, maple syrup, salt, and pepper to a food processor. Blend until smooth and homogeneous. Set aside.
4. 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 stop the cooking process.
5. Divide the creamy onion sauce among the buckwheat galettes. Top with smoked salmon and fresh dill. Roughly chop the blanched asparagus and add on top of the salmon.
6. Fold the galettes over themselves to enclose the filling, then place them on the prepared baking sheet. Bake for about 5 minutes, until the galettes are heated through. Serve warm.