Canapés from the spoon

Name: Canapés from the spoon
Cook time: 50 min
Total time: 50 min
Yield: 30
Ingredients: 1 TEASPOON Sesame; 125 g chicken fillet, 3 tablespoons oil; 7-10 Tbsp Salt, pepper, ground. Ginger; 3 spring onions, 1 tomato; 3 TABLESPOONS honey, 2 tablespoons vinegar; 1 Garlic clove; 4 TABLESPOONS Chilli sauce (bottle); 50-75 g Cucumber; 10 (150 g) cooked prawns; 75 g Fresh cream; 7-10 Tbsp coarse pepper, lemon juice; several sheets Picking salad; 10 discs smoked goose breast; 7-10 Tbsp Chives and dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 30

1 TEASPOON Sesame
125 g chicken fillet, 3 tablespoons oil
7-10 Tbsp Salt, pepper, ground. Ginger
3 spring onions, 1 tomato
3 TABLESPOONS honey, 2 tablespoons vinegar
1 Garlic clove
4 TABLESPOONS Chilli sauce (bottle)
50-75 g Cucumber
10 (150 g) cooked prawns
75 g Fresh cream
7-10 Tbsp coarse pepper, lemon juice
several sheets Picking salad
10 discs smoked goose breast
7-10 Tbsp Chives and dill

Directions

1
With chicken & sesame seeds: Roast sesame seeds, remove. Wash the fillet, dab off, cut into 10 slices. Fry in 1 tablespoon of oil per side for about 1 minute. Season with salt and pepper, take out. Clean, wash and finely dice the spring onions and tomato. Mix with honey, sesame, ginger and 1 tablespoon vinegar. Mix with the fillet. Distribute to 10 spoons (e.g. from the Asia shop)
2
With chili shrimp: Peel and chop the garlic. Mix with chilli sauce, 1 tbsp vinegar and 2 tbsp oil. Wash cucumber, cut into thin slices. Season with salt and pepper. Place on 10 spoons. Arrange 1 shrimp and some chilli sauce on each spoon.
3
With goose breast: Season crème fraîche with salt, coarse pepper and lemon juice. Wash and chop the salad. Distribute over 10 spoons. Arrange 1 slice of goose breast and some pepper crème fraiche on each spoon.
4
Wash the herbs and chop finely. Garnish chicken with chives, shrimps with dill