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100 g (3½ oz) buckwheat flour 1 egg 250 ml (8 fl oz) semi-skimmed milk 2 tablespoons sunflower oil 250 g (8 oz) smoked salmon, sliced 400 g (13 oz) can artichoke hearts, drained and quartered juice of 1 lemon salt and pepper 3 tablespoons chopped parsley or parsley and basil mixed, plus extra to garnish (for Ricotta filling) 1 small garlic clove, crushed (for Ricotta filling) (optional) grated rind of ½ lemon (for Ricotta filling)
Ricotta Filling 125g(4oz) ricotta cheese |
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