Salmon pancakes with chickpea hummus 

Required raw materials: 

Salmon pancakes 

• 200 g smoked salmon
• 2 eggs
• 1 small onion
• 1 tablespoon Millet flour
• 10 g of fresh coriander
• salt, pepper  

Chickpea hummus

• 100 g of a mixture of chickpeas Hummus Crispins
• 300 ml water
• 30 g Tahini (sesame paste)
• salt, lemon juice
• BIO Veggie garden crispbread

Let's show you how: 

Salmon pancakes 

Cut the smoked salmon into very small pieces (we can use a blender), add finely chopped onion, eggs, flour, chopped coriander, salt and pepper. We mix everything thoroughly and create small patties with our hands. We place them side by side on a baking sheet lined with baking paper and bake in an oven heated to 190 ° C for about 20 minutes. 

Hummus 

Pour 100 g of the mixture into the mixer, add approx. 300 ml of cold water and mix until smooth, add approx. 30 g of sesame paste (2 tablespoons), mix again. Add salt to taste, add lemon juice. Put on a plate and drizzle with olive oil. Add the Bio Veggie garden crispbread, salmon pancakes and serve.