Basil buckwheat cakes with avocado cream and smoked salmon
35 mins
35 mins
Ingredients
- 50 g Buckwheat flakes, extra coarse (from the health food shop)
- 100 ml hot milk + 3 tablespoons cold milk
- 1 Spring onion
- 1 potty Basil
- 1 Ei (L)
- 25 g Flour
- 1/2 TEASPOON Baking Powder
- 1/4 TEASPOON Salt
- 7-10 Tbsp Oil
- 2 Chilean Hate Avocados
- 1 TABLESPOON freshly squeezed lime juice
- 1/2-1 small green chili pepper
- 2- 4 Stem(s) Coriander
- 1/2 bunch Chives
- 7-10 Tbsp salt, pepper from the mill
- 100 g Smoked salmon, sliced very thin
Directions
- 1
Mix the buckwheat flakes with the hot milk and let it swell for about 10 minutes.
- 2
Clean the spring onion, rinse and chop very finely. Finely chop the basil leaves. Beat the cold milk (3 tbsp.) with the egg. Mix flour with baking powder and salt and stir in the whisked egg
- 3
Heat some oil in a coated pan on medium heat. Add the dough to the pan by the spoonful and fry the buckwheat cakes on both sides until golden brown.
- 4
Cut the avocados in half and remove the seeds. Spoon the flesh from the skin into a bowl. Add lime juice and mash everything with a fork until mushy. Clean the chilli pepper, remove the seeds, rinse and chop very finely.
- 5
Rinse off the herbs, shake dry and cut very finely. Mix chilli and herbs into the avocado cream and season with salt and pepper.
- 6
Put a blob of avocado cream on the buckwheat cakes and garnish with small slices of smoked salmon.
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