which coincides with the use of cabbage leaves as the wrapper for the rolls. Though rice and beef or pork are more typical fillings, I think kasha (buckwheat groats) is a better complement to ...

Cook the buckwheat in a saucepan of salted boiling ... Fold in the sides and roll up as tightly as possible, leaving the finished roll on the benchtop, seam side down. Repeat with the rest of ...

Spread the cream cheese on the buckwheat crepe. Sprinkle with chives, then arrange the salmon slices on it. Roll the crepe.