Crispy buckwheat ravioli with salmon
A refined, easy-to-prepare recipe for tasty amuse-bouches and a gourmet aperitif!
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
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Let's get started
Total time
20 min
Preparation
10 min
Cooking
8 to 10 min
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Step 1Cut 32 rounds from the galette using a 5 cm diameter cookie cutter, and place on a baking tray
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Step 2Place 1 teaspoon of warm salmon spread in the centre of 16 rounds
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Step 3Cover with the remaining 16 rounds then place a small piece of cheese a small piece of cheese on top
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Step 4Bake 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
Other ideas
to capsize your taste buds
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