Seafood feuillantines

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 1 buckwheat pancake
• 2 20 g butter
• 3 150 g crab meat
• 4 150 g fresh salmon
• 5 100 g mayonnaise
• 6 herbs of your choice
• 7 salt
• 8 pepper
• Total weight: 470 grams

Times:

Preparation	Cooking	Start to finish
45 min.	5 min.	50 min.

Step by step recipe

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.
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.
6	Mix thoroughly.
7	Begin assembling the feuillantines: place a circle on the serving plate. Put a spoonful of filling on top.
8	Add a second circle and top this with another spoonful of filling.
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.

Remarks

If you do not have any buckwheat pancakes (galettes), you can use sheets of brik or filo.
To keep the circles completely flat, place a second baking sheet on top before putting in the oven.

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