Angel hair pasta cakes with salmon and lavender flavoured goat cheese

This week we had unusual heat weather. It seems you were not in last winter but in summer. I open my fridge searching inspiration (as always) for our dinner. But instead inspiration I check that it was time to clean the refrigerator. You should have seen it. Separated eggs, bits of cake, bits of roasted salmon, a half goat cheese package... I never throw away anything. My husband asks me if I'm waiting for leftovers give young  How bad!! I freeze and find ways to reuse but this was getting a little out of hand. And I must to admit I am not in mood to cook something complicated. So I made this sort of appetizer using my leftovers to topping these angel hair pasta cakes. And for a fancy touch I flavored the goat cheese with my garden’s fresh lavender. You can top these cakes with anything.

Ingredients 50 g angel hair pasta or Japanese rice noodles 500 ml. water 2 tbsp. Vegetable oil Salt to taste

Bring water and salt to boil. Place noodles in pot and stir around for 10 seconds. Drain noodles in a colander and rinse with cold water. Rinsing the noodles prevents them from cooking any further, and from sticking together. Set aside. Heat a 12-inch frying pan with oil, moving the pan around to distribute the oil. Add noodles to form a pancake. Fry noodles for 5 to 6 minutes. Check every few minutes to see if noodles are turning brown. Flip and cook other side. Add a small amount of oil to the pan if the noodles stick to the bottom. Cook until bottom side is golden brown. Remove to platter. Top with bites of roasted salmon, sprinkle with flavored lavender goat cheese and decorate with fresh oregano.