Breton samosas with sardines
Crispy Breton samosas filled with Groix & Nature sardine rillettes seasoned with Espelette pepper. A touch of shallot, lemon, and chives for a refreshing and flavorful seafood appetizer.
For
Préparation
Cooking
- 1 jar of Groix & Nature Sardine Rillettes with Espelette Pepper
- 4 large buckwheat pancakes
- 1 shallot
- 1/2 lemon
- 1 to 2 tablespoons chopped chives
- 20 g lightly salted butter
- Pepper
Preparation
1. Prepare the filling
- Peel and finely chop the shallot.
- Place the Sardine Rillettes with Espelette Pepper – Groix & Nature in a bowl.
- Add the shallot and chives.
- Finely grate a few strips of lemon zest and add them to the mixture.
- Season lightly with pepper and mix gently.
- The mixture should remain creamy and smooth, without being too liquid.
2. Prepare the buckwheat galettes
- Cut each galette into 3 evenly sized strips to obtain 12 strips.
- If the galettes are slightly dry or brittle, warm them in a frying pan for a few seconds to make them more flexible.
3. Shape the samoussas
- Place approximately 1 tablespoon of filling at one end of a galette strip.
- Fold the end diagonally over the filling to form the first triangle.
- Continue folding the strip over itself, maintaining the triangular shape until you reach the end.
- Tuck the remaining piece of galette underneath the samoussa to keep it closed.
- Repeat with the remaining 11 strips.
4. Brown the samoussas
- Heat a frying pan over medium heat.
- Add half of the salted butter.
- When the butter starts to foam, place the samoussas in the pan, seam side down.
- Cook for 2 to 3 minutes on each side, turning them gently with a spatula.
- The galettes should be lightly crisp and golden on the outside, while the filling remains soft and creamy in the center.
Plating
For a convivial aperitif, arrange the samoussas in a fan shape or slightly overlapping on a serving board.
A few sprigs of chives and a little finely grated lemon zest are enough to add a touch of freshness and colour.
