|Preparation||Cooking||Start to finish|
|43 min.||5 min.||48 min.|
|1||Preheat the oven to 390°F (200°C).
Cut circles from the buckwheat pancake about 6 cm (2.3 inches) in diameter.
You will need 3 circles for each feuillantine.
|2||Melt 20 g butter then brush each circle with butter and salt on both sides.||5 min.|
|3||Arrange the circles on a baking sheet.|
|4||Bake until they are just lightly browned (about 5 minutes).
Set aside to cool on a wire rack.
|5||Put 150 g crab meat and 150 g fresh salmon (lightly poached in a little salted water) into a bowl with 100 g Mayonnaise, your choice of herbs (chives, coriander and parsley here) chopped finely and pepper.||10 min.|
|6||Mix thoroughly.||2 min.|
|7||Begin assembling the feuillantines: place a circle on the serving plate. Put a spoonful of filling on top.||3 min.|
|8||Add a second circle and top this with another spoonful of filling.||3 min.|
|9||Finish with the third circle.
Make one feuillantine for each guest.
|10||Serve without delay.
If you have any mixture left over, try improvising a different presentation.
For 4 people : 7.93 €
Per person : 1.98 €
|Fresh salmon: You can check-out other recipes which use it, like for example: Salmon marinated like herring, Summer Salmon Blanquette, Salmon rillettes, Pan-fried salmon with white cabbage, Salmon "en papillote" with small vegetables, ... [All]|
|Crab meat: You can check-out other recipes which use it, like for example: Crab and smoked salmon club sandwiches , Crab Cakes, Breton Sandwich, Verrine of avocado mousse and crab, ... [All]|
|Mayonnaise: You can get more informations, or check-out other recipes which use it, for example: Surprise bread, Avocado with Sautéed Prawns , Mixed salad with curry mayo, Cocktail sauce, Macédoine of vegetables, ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Tomato tatin, Rolled chestnut and apple brioche, Clafoutis "Marie-Antoinette", Langoustine and leek tarts, Brioche galette, ... [All]|
Sign up to receive the latest recipes (next batch due to be sent on 2018-11-18)