Recipe Category All Seasons, Appetizer, autumn, For subscribers, Holiday and Special Occasions, kid friendly, Paris, Spring, summer, Uzès, Winter
Servings 6
Ingredients
SALMON ROLL WITH HORSERADISH AND GRANNY SMITH APPLE
2slicesSmoked salmon
3-4Fingerling PotatoesEnough to end up with 1cm (1/4 inch) high disks for your base
120Grams(4 oz)Cream Cheese
Half Lemon Juice
1TablespoonsHorseradish Sauce
Salt and Pepper
1Granny Smith Apple
CRAB AND AVACADO SPOONS
90Grams(3 oz)Crab Meat
¼(in small dices)Red Bell Pepper
1Tablespoons(chopped small)Parsley or Coriander
2TablespoonsMayonnaise
1PinchChili Pepper
2Avocado
¼Lime Juice
Salt and Pepper
CHICKEN SATAY
2 breast or 12 tenderChicken Breast or Chicken Tenders
2CupsSatay Sauce
2TablespoonsOrange juice
Black Pepper
12Long 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.