Buckwheat pancake with basil cream
Wash fresh spinach. Fry them in a frying pan for 2 minutes over high heat, adding a drizzle ofOrganic PGI garlic olive oil from the Drôme.
Remove skin and bones from salmon. Rinse, wipe and cut into pieces.
Grease the pan. Remove the patty and gently heat for 2 minutes, turning halfway through cooking. Spread 30 g of 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. Bake for 7 minutes.
Accompany with a bouquet of salad and some raw vegetables.
The little extra Aix&Terra
that you will need