We love a recipe that can be used for breakfast, lunch or dinner, or even shrunk down into mini bites for entertaining, and this recipe is that.
It’s simple and quick to prepare and make, and there are so many variations you can do as a topper aside from gravalax and creme fraiche, just use your imagination. This recipe is enough for 4 people as a main dish.
WHAT YOU NEED
250gram organic ricotta
150gm quinoa flour (any gluten free flour could be substituted here)
50 grams melted butter and more for grilling
4 eggs separated
zest of half a lemon
salmon gravalax or smoked salmon
a small handful of chopped chives
Mix together well the ricotta and the egg yolks, then add the melted butter, the lemon zest, some sea salt and pepper, and the chives. In another bowl beat the egg whites until fluffy and thick, not too stiff though, and then add to the mix and with a spatula fold through well.
In a skillet or fry pan, melt a little butter over medium heat, add a large spoonful of the mixture and spread a little. Let grill gently for a few minutes until brown, then flip over. Once all four are cooked, lay on plates, smear with creme fraiche, top with the salmon slices and a squeeze of lemon juice and serve.
Think balsamic roasted tomatoes, with more fresh ricotta and avocado slices, or crisp proscuitto with a tomato and cucumber salsa.