Bring ingredients together and prep aromatics. Take the smoked salmon from the fridge so it approaches room temperature (10 minutes if possible) — this softens texture and opens the flavor. Zest the lemon over a small bowl into the yogurt to capture the aromatic oils and mix in the chopped dill; add a pinch of salt and pepper and stir to make a quick lemon-dill yogurt. Why: zest mixed into the yogurt releases volatile citrus oils that are more pronounced than juice alone, and seasoning the base balances the richness of the salmon.

Warm your pan and oil the pancake. Heat a nonstick or stainless-steel skillet over medium heat until hot (about 1–2 minutes) then add 1 tsp olive oil and swirl to coat. Place the cold buckwheat pancake in the pan for 30–60 seconds per side until the edges crisp slightly and the surface has warmed through. Why: gentle reheating crisps the exterior for texture while preventing the smoked salmon from overheating — you want the salmon silk-like, not cooked.

Check doneness and keep warm. When the pancake's edges are golden and the center is pliable but heated, remove it to a warm plate. If your pan is very hot, lower the heat — buckwheat darkens quickly. Why: buckwheat has less gluten and browns faster; moderate heat prevents burning while producing a toasted flavor that complements smoked fish.

Assemble the base. Spread the lemon-dill yogurt in a thin, even layer over the warm pancake — leave a 1 cm border for a neat presentation. Why: spreading a thin layer ensures every bite has the tangy contrast without overpowering the delicate salmon.

Layer the smoked salmon. Fold or fan the 50 g smoked salmon slices into attractive pleats and arrange them on top of the yogurt. Tear any large slices to create gentle folds — this traps little pockets of air and keeps the fish from sliding off. Why: pleating increases surface area and mouthfeel, making each bite look and feel luxurious.

Finish with bright notes and seasoning. Sprinkle the remaining chopped dill and lemon zest over the salmon, add a final pinch of salt and a crack of black pepper, and squeeze the lemon wedge over the top just before serving. Why: the bright acid from the lemon cuts the oiliness of the salmon and rounds the dish; seasoning at the end heightens flavor without drawing moisture from the pancake too early.

Serve immediately. Serve the pancake folded like a galette or open-faced on a plate with an extra sprig of dill. Why: serving warm preserves the contrast of textures — crisp buckwheat, cool creamy yogurt, and silky smoked salmon.