Coloured appetizer plate

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Stir the potato pancake powder into 1/4 litre of cold water and let it swell for 10 minutes. Boil eggs in boiling water for 10 minutes until hard, quench cold and let cool. Wash pork fillets, dab dry and cut into 14 slices.

2. 2

   Heat 1 tablespoon of oil in a frying pan and fry the medallions in it for about 2 minutes on each side. Season with salt and pepper and allow to cool. Wash the cucumber, cut it into slices of approx. 3 mm and cut out flowers with a cookie cutter (approx. 4.5 cm).

3. 3

   Wash the cherry tomatoes, dab dry and cut into slices. Mix cream cheese and tomato paste. Season with pepper and place in a piping bag with star-shaped spout. Place medallions on the cucumber blossoms and decorate each with a tuff, tomato wedge and cress.

4. 4

   Heat the remaining oil in portions in a frying pan. Add 1/2 tablespoon of batter for each buffer to the pan and bake until golden brown on both sides. Results in about 15 small buffers. Drain on kitchen paper and let it cool down.

5. 5

   Cut the gherkins into a fan shape. Cut the corn on the cobs into slices. Wash parsley and dill and dab dry. Remove the parsley leaves. Place 1 slice of Bündnerfleisch on each potato pancake.

6. 6

   Spray a blob of tartar sauce on top and garnish with gherkins, corn wheels and parsley. Peel and halve the eggs and remove the egg yolk. Add mayonnaise and mustard and puree with the chopping stick of the hand mixer.

7. 7

   Season to taste with salt and place in a piping bag with star-shaped spout. Inject tuffs into the egg halves. Cut lemon slices into corners and put them into the tuffs. Decorate with caviar and dill flags.

8. 8

   Arrange the appetizers on a plate and keep cool until serving. Results in about 45 appetizers.

Nutrition Facts

KCAL
60 kcal

CARBS
2 g

FATS
4 g

PROTEINS
4 g