Savoury galette, aix&terra basil cream
4 buckwheat pancakes
120 g of Aix&terra basil cream
160 g fresh raw spinach
80 g salmon
40 g salad shoots
To make your savoury galette, wash the fresh spinach. Fry it in a pan for 2 minutes on a high heat, adding a dash ofOrganic garlic olive oil IGP de la Drôme.
Remove skin and bones from salmon. Rinse, wipe and cut into pieces.
Grease the pan. Place the patty in the pan and heat gently for 2 minutes, turning halfway through the cooking time. Spread 30 g of Aix&terra basil cream in the center of the pancake. Add the spinach and salmon. Fold the patty into a square.
Preheat the oven to 180°. Brush the cake lightly with olive oil. Place in the oven for 7 minutes.
Accompany with a bouquet of salad and some raw vegetables.
The little extra Aix&Terra
that you will need
- Valrhona Chocolate