Rice buffer

Name: Rice buffer
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g Rice-grain mixture "7 Corn-Equilinia; 7-10 Tbsp Salt; 2 Onions; 20 g Butter or margarine; 4 Eggs; 4 TABLESPOONS Flour; 7-10 Tbsp white pepper; 4 TABLESPOONS Oil; 150 g Pork tenderloin; 1 small apple; 7-10 Tbsp dried or fresh marjoram; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried pink berries; 1 collar Basil; 50 g Walnut kernels; 4 TABLESPOONS Olive oil; 1 Avocado; 6 cherry tomatoes; 3 discs smoked salmon; 100 g Whipped cream; 1-2 TEASPOONS Horseradish (from the jar); 7-10 Tbsp Lemon slices and dill

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g Rice-grain mixture "7 Corn-Equilinia
7-10 Tbsp Salt
2 Onions
20 g Butter or margarine
4 Eggs
4 TABLESPOONS Flour
7-10 Tbsp white pepper
4 TABLESPOONS Oil
150 g Pork tenderloin
1 small apple
7-10 Tbsp dried or fresh marjoram
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried pink berries
1 collar Basil
50 g Walnut kernels
4 TABLESPOONS Olive oil
1 Avocado
6 cherry tomatoes
3 discs smoked salmon
100 g Whipped cream
1-2 TEASPOONS Horseradish (from the jar)
7-10 Tbsp Lemon slices and dill

Directions

1
Sprinkle rice and grain mixture into boiling salted water and let it simmer at low heat for 20-30 minutes. Let the rice mixture cool down. Peel and finely dice onions. Steam in hot fat until translucent. Add onion cubes, eggs and flour to the rice mixture and mix. Season with salt and pepper.
2
Form 12 flat buffers from the mixture and fry in hot oil one after the other on both sides until golden brown. Keep warm. Dab pork tenderloin dry and cut into thin slices. Wash apple, quarter it, remove seeds and cut into small pieces. Fry the meat briefly in buffer frying fat. Add the apple and braise mid-stew. Season with marjoram, salt, pepper and crushed pink berries. Coarsely chop basil leaves and nuts in the universal chopper. Mix with olive oil. Season with salt and pepper. Peel and halve the avocado and remove the core. Cut avocado into slices.
3
Season with marjoram, salt, pepper and crushed pink berries. Coarsely chop basil leaves and nuts in the universal chopper. Mix with olive oil. Season with salt and pepper. Peel and halve the avocado and remove the core. Cut avocado into slices. Wash and halve the tomatoes. Whip cream until stiff, stir in horseradish. Garnish three buffers each with avocado, tomatoes and nut-herb paste. Cover three more buffers with a slice of salmon, some horseradish cream, lemon and dill. Divide the shredded meat between the remaining buffers. Arrange the buffers on a plate
4
Wash and halve the tomatoes. Whip cream until stiff, stir in horseradish. Garnish three buffers each with avocado, tomatoes and nut-herb paste. Cover three more buffers with a slice of salmon, some horseradish cream, lemon and dill. Divide the shredded meat between the remaining buffers. Arrange the buffers on a plate