Coloured canapés 70s

Name: Coloured canapés 70s
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 2 Eggs (size M); 1 1/2 (approx. 350 g) Bread by the metre; 1 (200 ml, garnish tube) tube of remoulade; 80 g Butter or margarine; 5 Lettuce leaves; 5 large slices of Tisiter cheese (approx. 50 g each); 10 discs (approx. 300 g) Smoked salmon; 10 discs (250 g) Roast beef cold cuts; 1-2 stem(s) curly parsley; 5 Cornichons; 5 Tangerine slices (canned); 1 TEASPOON German caviar (8-10 g); 7-10 Tbsp Horseradish in a tube; 5-10 Radishes for garnishing; 3 green and blue grapes for garnishing

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

2 Eggs (size M)
1 1/2 (approx. 350 g) Bread by the metre
1 (200 ml, garnish tube) tube of remoulade
80 g Butter or margarine
5 Lettuce leaves
5 large slices of Tisiter cheese (approx. 50 g each)
10 discs (approx. 300 g) Smoked salmon
10 discs (250 g) Roast beef cold cuts
1-2 stem(s) curly parsley
5 Cornichons
5 Tangerine slices (canned)
1 TEASPOON German caviar (8-10 g)
7-10 Tbsp Horseradish in a tube
5-10 Radishes for garnishing
3 green and blue grapes for garnishing

Directions

1
Boil eggs in plenty of water for 10 minutes. Rinse under cold water and let them cool down. Cut yard bread into approx. 30 slices and brush approx. 10 slices with some remoulade.
2
Spread the remaining slices with grease. Wash the salad, drain well and tear into pieces. Cover 10 sandwiches with it. Remove the rind from the cheese slices. Cut slices diagonally into quarters. Place 2 cheese corners on each of the salad sandwiches.
3
Place the salmon on the remaining sandwiches. Place the roast beef on the tartar sauce. Wash the parsley, dab dry and pluck. Decorate roast beef canapés with tartar sauce from the tube. Cut gherkins into fans.
4
Garnish 5 roast beef canapés with gherkins and 5 with mandarin wedges and parsley. Peel and slice the eggs. Decorate salmon canapés with slices of egg, caviar, tartar sauce or possibly horseradish from the tube.
5
Wash radishes and carve them into small flowers, wash grapes, dab dry, cut in half and seed. Garnish cheese canapés with radishes, grapes and parsley. Arrange the canapés on a large plate and serve until serving.