Crispy buckwheat ravioli with salmon

4 people
10 min preparation time
8 to 10 min cooking time

All ingredients

  • 1 jar of 95g of Pink salmon and young leek shoots spread to enjoy hot

  • 2 buckwheat pancakes

  • Optional decoration: feta, mozzarella or Emmental cheese

Let's get started

Total time
20 min
Preparation
10 min
Cooking
8 to 10 min
  • Step 1
    Cut 32 rounds from the galette using a 5 cm diameter cookie cutter, and place on a baking tray
  • Step 2
    Place 1 teaspoon of warm salmon spread in the centre of 16 rounds
  • Step 3
    Cover with the remaining 16 rounds then place a small piece of cheese a small piece of cheese on top
  • Step 4
    Bake in a hot oven, gas mark 8 (230˚c) for 8 to 10 min until a nice colour is obtained
Tips
  • Without a cookie cutter, cut around a round accessory (cup) or make rectangles
  • You can use any hot belle-iloise spread you like
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