Servings:
4
INGREDIENTS
- - 2 egg whites
- - 80 g of hulled millet
- - 2 tablespoons extra virgin olive oil
- - 300 g fresh salmon
- - 1 avocado
- - 1 piece of ginger
- - 0.50 lemon juice
- - salt
INSTRUCTIONS
- Crush the millet in an electric coffee grinder, reducing it to a very fine flour.
- Put the egg whites in a bowl and whisk adding the millet flour, olive oil and a bit of salt. Beat vigorously with a whisk.
- Line the pan with a sheet of baking paper. Take a generous teaspoon of the mixture, pour it on the paper and roll it out to form a disk with the size of a glass. Form in the same way the other discs (about 24 in total) leaving enough space between them.
- Preheat the oven to 180 ° C, bake and cook for 8 minutes, until the discs are well browned. Remove from the oven and let cool.
- Chop the salmon. Peel the ginger, grate it, collect the pulp in the palm of your hand and squeeze it forcefully extracting the juice. Peel the avocado, cut into cubes and season with lemon and ginger juice.
- Put a little of salmon on a millet disk, forming a mound with a small cavity in the center; put at the center the salmon and a few cubes of avocado. Prepare in the same way the other layers and serve as an appetize
