3 Quick and Easy Amuse-Bouches

 

3 Quick and Easy Amuse-Bouches

Try these 3 simple dishes: Salmon roll with horseradish and Granny Smith apples, crab and avocado spoons, chicken satay
Servings 6
Total Time 45 mins

Ingredients

SALMON ROLL WITH HORSERADISH AND GRANNY SMITH APPLE

  • 2 slices Smoked salmon
  • 3-4 Fingerling Potatoes Enough to end up with 1cm (1/4 inch) high disks for your base
  • 120 Grams(4 oz) Cream Cheese
  • Half Lemon Juice
  • 1 Tablespoons Horseradish Sauce
  • Salt and Pepper
  • 1 Granny Smith Apple
  • CRAB AND AVACADO SPOONS
  • 90 Grams(3 oz) Crab Meat
  • ¼ (in small dices) Red Bell Pepper
  • 1 Tablespoons(chopped small) Parsley or Coriander
  • 2 Tablespoons Mayonnaise
  • 1 Pinch Chili Pepper
  • 2 Avocado
  • ¼ Lime Juice
  • Salt and Pepper
  • CHICKEN SATAY
  • 2 breast or 12 tender Chicken Breast or Chicken Tenders
  • 2 Cups Satay Sauce
  • 2 Tablespoons Orange juice
  • Black Pepper
  • 12 Long Wooden Skewers

Instructions

Bouchée #1 – SALMON ROLL WITH HORSERADISH AND GRANNY SMITH APPLE

  • Peel the potatoes into a cylinder cut them into 1 cm (1/4 inch), high disks which will serve as your base. You will need to make 12 of them at least. Cook them on a simmer in salty water, until cooked but not falling amount (about 15 mins). Drain and reserve.
  • Mix horseradish, lemon juice, cream cheese and season with salt and pepper.
  • On a cutting board, place both salmon slices, and spread the cream. Roll tight to form a long cigar. Keep in fridge.
  • Cut the apple in half, then cut thin slices, keep in cold water with a few drops of lemon juice to keep from oxidizing.
  • When it’s time to serve: make 6 cylinders per  salmon”cigar”, 1 cm (1/4 inch) high. Place a salmon cylinder on top a potato base, insert a slice or 2 of apple into each and they are ready to serve.

Bouchée #2 – CRAB AND AVACADO SPOONS 

  • Mix crab, diced bell pepper, parsley, mayo, chili pepper, salt and pepper. Reserve for later.
  • Crush the avocado, add lemon juice, salt and pepper; reserve.
  • When it’s time to serve:In a Chinese soup spoons, add a TBS of avocado purée, and 1 TBS of Crab mixture on top.

Bouchée #3 – CHICKEN SATAY

  • Cut the 2 breasts in 6 long pieces, if you have tenders do nothing. Mix orange juice and Satay sauce, spread on top of chicken.
  • When time to serve, have a very hot grill pan ready. Put the chicken on the wooden skewers and grill them, salt and pepper and serve hot.

Notes

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Recipe Category: All Seasons, Appetizer, autumn, For subscribers, Holiday and Special Occassions, kid friendly, Paris, Spring, summer, Uzès, Winter

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