The restaurant is called Bar Breton and it's located at 254 Fifth Avenue between 28th and 29th Streets in Manhattan.
The staple here is galettes, a traditional dish from Brittany in northwest France. That's where the owner is from.
Buckwheat is the key ingredient, different from flour crepes. Galettes are gluten-free.
ON THE NET: www.chefpiano.com/bar-breton
Smoked Salmon Buckwheat Galette
9 ounces buckwheat flour
½ teaspoon Fleur de Sel
2 cups water
2 tablespoons olive oil
1 ½ tablespoons crème fraiche
8 shallots, diced finely
1 teaspoon of fresh or prepared horseradish
14 ounces sliced smoked salmon
3 sprigs of chives, cut into two-inch pieces
½ tablespoon capers
To Make the Galette Batter the Night Before
Place buckwheat flour, salt and an egg in the bowl of an electric mixer with a paddle attachment and mix on a low-speed until just incorporated (about one minute). Increase speed to medium and slowly add the water, scraping down the sides occasionally, and mix for two minutes more. Place contents in a large bowl and refrigerate overnight.
To Prepare the Filling for the Galettes
Sautee shallots and olive oil in a medium pan on medium heat until tender. Remove from heat and add the crème fraiche and horseradish to the pan. Cover and keep warm.
To Make the Galettes
Spray a 12-inch nonstick pan with cooking spray and heat it over medium-high heat. When hot but not smoking, pour 1/2 cup of batter into pan, then move pan back and forth ensuring surface is covered with batter. Cook for around two minutes, then set aside on a plate. Repeat process with remaining batter.
To Assemble the Galettes
Place a galette flat on a cutting board. Place one tablespoon of the crème fraiche mix on the edge of the galette closest to you. Roll the galette (not too tightly). Repeat process with remaining galettes. Spread the smoked salmon evenly among the four galettes, cut each in half, plate them, then top with chives and capers and serve.