Buckwheat Patties with Swiss Chard and Smoked Salmon

Ingredients

• 2 Spring Onions
• 2 sprigs dill
• 2 tbsp olive oil
• 350 g buckwheat
• 100 ml dry white wine
• 350 ml vegetable broth
• Salt
• Pepper (freshly ground)
• nutmeg
• 24 young Swiss chard leaves
• 20 g clarified butter
• 2 untreated oranges
• 1 red chili pepper
• 1 Shallot
• 1 tsp powdered sugar
• 0.5 tsp cornstarch
• 8 slices smoked salmon
• dill sprigs for garnish

Instructions

1. 1.

   Preheat the oven to 80°C (upper and lower heat). Wash, trim, dry, and finely slice the spring onions into rings. Rinse the dill, shake dry, and finely chop the tips. In a pot heat the oil, lightly sauté the onions, add the buckwheat and dill, and deglaze with wine.

2. 2.

   Pour in the broth, let simmer for about 5 minutes, then remove from heat adding salt, pepper, and nutmeg. Let the buckwheat soak for roughly 15 minutes. Rinse, wash, trim, and dry the Swiss chard leaves.

3. 3.

   In a pan melt the clarified butter and drop spoonfuls of the buckwheat mixture into the pan. Flatten slightly and fry until golden brown on both sides. Remove and keep warm in the preheated oven.

4. 4.

   Meanwhile, for the sauce halve and juice the oranges. Wash the chili, cut lengthwise, deseed, and finely chop. Peel the shallot, also finely chop, and sauté in a hot pan with oil until translucent. Add the chili, cook briefly, sprinkle powdered sugar, caramelize, then deglaze with orange juice. Let reduce slightly over medium heat and thicken with cornstarch mixed in cold water.

5. 5.

   Place one buckwheat patty on a plate, lay several Swiss chard leaves on top, cover with another patty. Repeat the layering once more, finish with 1–2 slices of smoked salmon (turned into a rose shape), and drizzle with orange‑chili sauce. Garnish with dill sprigs and serve.