Rainbow Appetizer Cakes

Form 4 circles of bechamel sauce, tomato sauce and green pesto on a plate and mix them together. Cut the salmon and onions into pieces, place them with the diced ham and the mozzarella balls in separate raclette dishes before placing them in the raclette grill to cook them. Crack the eggs, separate the yolk from the white and beat the egg whites. Mix the flour, milk, baking powder, baking soda, sugar and egg yolks, then gently fold in the egg whites using a spatula to obtain a pancake batter. Divide the batter into three, add the pesto in one batter and the tomato sauce in the other batter. Pour the pesto batter, the tomato batter and the plain batter into empty sauce bottles. Place the muffin mold on the hot plancha, oil the molds before filling the molds of each row with a quarter of each batter.

Garnish the pesto batter with pieces of salmon, the plain batter with the onions and half the diced ham and the tomato batter with half the mozzarella balls, then cook the pancakes for 5 minutes. Cover with additional batter, let them cook for 2 minutes before turning them over with skewers. Skewer a pesto muffin, a tomato muffin, a ham muffin and a cherry tomato on a skewer, engage all the muffins to obtain 4 skewers. Repeat the process to obtain 8 skewers of 3 muffins each before placing them vertically on the plate of sauces. Season them with the Chefclub vegetable spices. Serve and enjoy!