Dip- and Stipp-plate

Name: Dip- and Stipp-plate
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 1 can(s) (314 ml; drained weight: 190 g) Mandarin oranges; 3 discs smoked salmon (about 45 g each); 175 g Miracel Whip; 175 g Schmand; 150 g Skimmed milk yoghurt; 200 g Double cream cream cheese; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 100 ml Lemon juice; 7-10 Tbsp Curry; 7-10 Tbsp Sugar; 4 Eggs; 2-3 Garlic cloves; 5 Tomatoes; 2 Avocados (about 300 g each); 2 TABLESPOONS Whipped cream; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sweet peppers; 1 red, yellow and green peppers; 1/2 (approx. 220 g) Cucumber; 1/2 (approx. 375 g) Perennial celery; 100 g Gouda and Comté cheese; 100 g Bake Rolls bread chips "sesame" and "garlic; 7-10 Tbsp lemon wedges, chopped almonds and dill flags

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 9

1 can(s) (314 ml; drained weight: 190 g) Mandarin oranges
3 discs smoked salmon (about 45 g each)
175 g Miracel Whip
175 g Schmand
150 g Skimmed milk yoghurt
200 g Double cream cream cheese
7-10 Tbsp Salt
7-10 Tbsp black pepper
100 ml Lemon juice
7-10 Tbsp Curry
7-10 Tbsp Sugar
4 Eggs
2-3 Garlic cloves
5 Tomatoes
2 Avocados (about 300 g each)
2 TABLESPOONS Whipped cream
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sweet peppers
1 red, yellow and green peppers
1/2 (approx. 220 g) Cucumber
1/2 (approx. 375 g) Perennial celery
100 g Gouda and Comté cheese
100 g Bake Rolls bread chips "sesame" and "garlic
7-10 Tbsp lemon wedges, chopped almonds and dill flags

Directions

1
Drain the mandarin oranges and collect the juice. Cut salmon into fine strips. Mix Miracel Whip, sour cream, yoghurt and cream cheese with the whisk of the hand mixer.
2
Season with salt and pepper. Halve the dip. Stir the salmon strips under one half, except for some for garnishing. Season again with salt, pepper and 1-2 tablespoons lemon juice. Stir 2 tablespoons of tangerine juice and curry into the remaining cream.
3
Carefully stir in the mandarins, except for a few for garnishing. Season again with curry, salt and sugar. Boil eggs in boiling water for about 10 minutes until hard. Drain, rinse cold and peel.
4
In the meantime, peel and finely chop the garlic for the avocado dip. Wash and clean the tomatoes. Cut a tomato into quarters, remove seeds and dice finely. Halve the avocados and remove the stones. Peel the avocado halves and cut into pieces.
5
Place the avocado, lemon juice, garlic and cream in a bowl and puree with a blender. Season to taste with salt, pepper, cayenne pepper and paprika. Add the diced tomatoes. except some for garnishing.
6
Cut the rest of the tomatoes into slices. Clean, wash and cut the peppers into strips. Wash and clean the cucumber and cut it into sticks. Clean, wash and cut celery into pieces. Halve eggs.
7
Cut Gouda into sticks. Dice the Comté. Arrange vegetables, cheese, eggs and bread chips on a plate. Fill each dip into a small bowl. Sprinkle avocado dip with remaining tomato cubes and garnish with lemon wedges as desired.
8
Dust the curry and mandarin dip with curry, sprinkle with almonds and serve garnished with the remaining mandarins. Sprinkle salmon dip with pepper, cover remaining salmon and serve garnished with dill flags as desired.