GLUTEN-FREE RICOTTA HOTCAKES WITH GRAVLAX

This coming May, The Broad Place are hosting a beautiful retreat at The Atlantic Byron Bay and we are honoured to play a part in it also by bringing nourishing food in a menu created and cooked by Jacq Alwill of The Brown Paper Bag. To find out more about the retreat and how to book your spot click the link here.

To celebrate this wonderful collaboration we’re sharing some of the wonderful Jac’s (The Broad Place) recipes this month on the blog…

Enjoy… x

WORDS AND RECIPE : JACQUI LEWIS (www.thebroadplace.com.au)

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

creme fraiche

salmon gravalax or smoked salmon

a small handful of chopped chives

a lemon

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.