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Salmon Gravlax Ploye

Recipe from: Landry et Filles

Head to the streets of Montreal, Quebec with the Landry & Filles truck where locals are treated to Smoked Salmon and Caviar served on a buckwheat pancake!

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PANCAKE:

1- cup white flour
2- cups buckwheat flour
1- teaspoon salt
1- tablespoon of baking powder
1- cup cold water
2- cups hot water

SALMON GRAVLAX:

1 Salmon steak
7 tablespoons of fine salt
5 tablespoons of sugar
1 tablespoon of white pepper

GARNISH:

1 fennel
30 ml of capers
100 ml of cream cheese
1 hard-boiled egg
Caviar de Mujol (optional)

Mix the flours, the baking powder and the salt. Add the cold water and mix until you have thick dough. Add the hot water and mix until you get the consistency of a pancake batter. Put approximately one cup of batter on a hot surface. Cook the pancake on one side only for about 3-4 minutes, do not flip it, you need to have a crispy side and a tender side.

Rub all the ingredients on the flesh of the salmon and let it brine for 48 hours. Rinse and cut the salmon in very thin slices.

Generously put cream cheese on the hot pancake. Add two slices of salmon. Cut the fennel using a mandolin and mix in a bowl with capers and caviar, then lay the salad on top of the salmon. Add a slice of egg.