Buckwheat pancakes with Pollock rillettes and Sichuan berries

This recipe is full of poetry and finesse, offering subtle amuse-bouches with delicately scented notes!

3/4 people
15 min preparation time
None cooking time

All the ingredients

  • 1 tin of 60 g la belle-iloise Pollock & Szechuan berries rillettes

  • 1 small cooked beetroot

  • 1 tin dried buckwheat pancakes

  • A few dried flowers from Albert Menés

  • Some buckwheat seeds

Let's get started

Total time
15 min
Preparation
15 min
Cooking
None
  • Step 1
    Cut the cooked beetroot into small slices and place one on each piece of dried buckwheat pancake
  • Step 2
    Place a small amount of pollock rillettes on top, followed by the dried flowers
  • Step 3
    Finish by decorating with a few buckwheat seeds
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