Smoked trout and walnut galette

Make your galette batter and cook them in a large pan (or even two, to be quicker).

To do this, heat your pan dry over high heat (a minute or two), brush on butter with a brush and spread the batter by tilting and turning the pan as you would for a crêpe if you don’t have the pro techniques (it works very well too).
Cook until you see the edge of the galette lift away. At that point, turn the galette with a large spatula or your fingers.

Cook the other side for a short minute.

Keep them warm either on a warm plate or in a slightly warm oven (put foil over them so they don’t dry out).

Spread the crème fraîche over them, the smoked trout (which you’ll have taken out of the fridge a good half hour beforehand) and the walnut kernels.
Serve with a seasonal salad.