Buckwheat salmon avocado rolls
Buckwheat salmon avocado rolls
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| Buckwheat salmon avocado rolls |
Ingredients Buckwheat salmon avocado rolls
Number of persons
-
4
+
2 buckwheat pancakes (Breton)
1 ripe avocado
3 slices of smoked salmon
100 g snail butter
2 small chipmunks
1 fillet of lemon
Dill
Pink shrimp for decoration
Preparation Buckwheat salmon avocado rolls
Total Time: 30 min
Preparation time: 30 min
Blend the avocado, salmon, softened snail butter, Swiss chard and lemon fillet. Adjust the seasoning if necessary.
Spread it all over your cake. Roll it up. Wrap in cling film and place in the fridge for 1 hour. Then cut into fairly thick slices. Arrange horizontally on the serving dish. Decorate with the peeled prawns.
Perfect for a starter, can also be used as an aperitif.
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