For the gravlax: Rub the salt, sugar and white pepper on the flesh of the salmon. Wrap tightly in plastic wrap and let it brine for 48 hours in the refrigerator.
Rinse and cut the salmon into 10 very thin slices.
For the pancakes: Preheat a griddle over medium-high heat. Mix the buckwheat flour, all-purpose flour, baking powder and salt. Add 1 cup cold water and mix until you have a thick dough. Add 2 cups hot water and mix until you get the consistency of a pancake batter. Pour about 1 cup of the batter on the griddle. Cook the pancake on one side for 3 to 4 minutes, do not flip it, you need to have a crispy side and a tender side. Remove from the griddle when cooked through and repeat for the remaining batter. Keep the pancakes hot in a warm oven until ready to serve.
For the gravlax ploye: Spread a generous amount of cream cheese on each hot pancake. Add 2 slices of the salmon. Mix the fennel in a bowl with the capers and some caviar if using, then lay the salad on top of the salmon. Add a slice of egg to each pancake, then serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Landry and Filles