I mixed up my buckwheat batter last night, to allow it to sit for as long as possible, because Dorie says that the longer it sits, the more flavor it will have. I don't have much experience with buckwheat flour, so I had no idea of what this was supposed to taste like, but more flavor is usually better.
I was warily curious about this recipe. I have an unfounded aversion to cold fish that is not sushi or sashimi. It makes no sense. I know this. My nonsensical aversion has kept me away from smoked salmon. I had no idea what it would taste like, and I kept an open mind about it.
Once the pancakes are made, I just smeared a bit of creme fraiche on each and put a bit of salmon on top. Behold their glory, while I sit here and await an invitation to become food stylist to the stars...
|Who wouldn't want to eat that?|
I poured maple syrup on the remaining pancakes and had those for dinner. Much better.
Conclusion: Hated it. Matt said he'd eat it, to be polite, if he were a guest in someone's house and they served it to him, but otherwise, no.