Avocado and Fresh Salmon Corn Meal Pancakes (Wheat Free) recipe
information
This recipe is Gluten free and Wheat free
ingredients
455 g (16 oz) of fresh skinless and boneless salmon fillet
240 ml (8 fl oz) 1 cup of fresh lime juice
2 chillies, seeded and finely chopped
Salt and freshly ground black pepper
2 ripe avocado pears, peeled and stoned (pitted)
1 very large tomato, skinned and finely chopped
240 ml (8 fl oz) 1 cup of fresh lime juice
2 chillies, seeded and finely chopped
Salt and freshly ground black pepper
2 ripe avocado pears, peeled and stoned (pitted)
1 very large tomato, skinned and finely chopped
for the corn meal pancakes
115 g (4 oz) 3/4 cup of sifted fine corn meal
115 g (4 oz) 3/4 cup of sifted white rice flour
3 heaped teaspoons of Gluten free baking powder
1 teaspoon of salt
Freshly ground black pepper
2 eggs, lightly beaten
240 ml (8 fl oz) 1 cup of goat's yogurt
Oil for frying
3 tablespoons of chopped fresh coriander (cilantro) leaves
115 g (4 oz) 3/4 cup of sifted white rice flour
3 heaped teaspoons of Gluten free baking powder
1 teaspoon of salt
Freshly ground black pepper
2 eggs, lightly beaten
240 ml (8 fl oz) 1 cup of goat's yogurt
Oil for frying
3 tablespoons of chopped fresh coriander (cilantro) leaves
method
1. Start 2 - 24 hours before eating.
2. Cut the salmon fillet into 2 cm (3/4 inch) cubes
3. In a china or glass bowl, marinate the fish in the lime juice with the chillies and seasoning until it is opaque.
4. Keep chilled and cover with clingfilm (plastic wrap).
5. When you are ready to make the pancakes, chop up the avocados into cubes and add to the lime juice with the tomato.
6. Just before serving, make the pancakes. Mix the dry ingredients together in one bowl and the liquid ingredients in another, then quickly but thoroughly stir them together.
7. Heat a little oil in a non-stick frying pan (skillet) and make 6 pancakes, using about 3 spoonfuls of batter for each one.
8. Cook over a medium heat for 3 - 4 minutes, turning once, until cooked right through and golden on both sides.
9. Keep the pancakes warm in a low oven until they are all prepared.
10. To serve, place each pancake on a hot plate.
11. Drain the salmon and avocado mixture and arrange the topping over the pancakes. Sprinkle with the coriander (cilantro) and serve at once.
2. Cut the salmon fillet into 2 cm (3/4 inch) cubes
3. In a china or glass bowl, marinate the fish in the lime juice with the chillies and seasoning until it is opaque.
4. Keep chilled and cover with clingfilm (plastic wrap).
5. When you are ready to make the pancakes, chop up the avocados into cubes and add to the lime juice with the tomato.
6. Just before serving, make the pancakes. Mix the dry ingredients together in one bowl and the liquid ingredients in another, then quickly but thoroughly stir them together.
7. Heat a little oil in a non-stick frying pan (skillet) and make 6 pancakes, using about 3 spoonfuls of batter for each one.
8. Cook over a medium heat for 3 - 4 minutes, turning once, until cooked right through and golden on both sides.
9. Keep the pancakes warm in a low oven until they are all prepared.
10. To serve, place each pancake on a hot plate.
11. Drain the salmon and avocado mixture and arrange the topping over the pancakes. Sprinkle with the coriander (cilantro) and serve at once.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
