1. Thin the buckwheat flour with the water.
2. Add the Guérande salt and the seaweed flakes.
3. Melt the butter in a pan with Guérande salt.
4. Cook 4 galettes.
5. Mix the crème fraîche with the coriander and a teaspoon of malt beer.
6. Serve with a few drops of lemon and a nice slice of salmon à l’écossaise and with some cream.