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It's easy to make this buckwheat crepe cake with a smoked salmon and avocado topping, perfect for an aperitif!
Buckwheat pancake dough
- 1 bag of buckwheat pancake mix
- 50 cl of cold water
- 250 g Philadelphia or St Môret fresh cheese cream cheese
- 200 g sliced smoked salmon
- 2 small ripe avocados
- 1 small bunch of chives
- 3 tablespoons lemon juice
- 1 pinch of salt
- 1 pinch of pepper
- 1 small box of salmon eggs (optional)
- 1 pinch of paprika
Prepare the buckwheat pancakes
In a salad bowl, pour the contents of a bag of pancake preparation with buckwheat then 50 cl of cold water with a whisk. Mix. No need to let the dough rest!
Pour a ladle of dough into a lightly oiled and hot frying pan. Once cooked, turn the cake over and let the other face brown.
Cook the dough and set aside 7 patties for the cake.
Prepare the garnish
In a bowl mix 200g cream cheese, 2 pinches of salt, 3 turns of pepper mill, 2 tablespoons of lemon juice and chopped chives.
In another bowl, crush the avocados with 4 tablespoons lemon juice, 50g cream cheese, 2 pinches of salt and 3 rounds of pepper mill.
Dress the cake with patties
Spread a piece of food film on a board. Place over a buckwheat pancake, spread it with cream cheese mixture. Deposit a second cake, place over a layer of smoked salmon.
Place over a third cake and spread it with avocado mixture. Repeat the operation and finish with a last cake.
Fold the food film around the cake and let one night in the refrigerator.
Decorate the cake
When the cake has cooled down, sprinkle with salmon eggs and a little paprika. Cut it into small squares and serve with toothpicks as an aperitif.