Fine canapés

Name: Fine canapés
Cook time: 40 min
Total time: 40 min
Yield: 9
Ingredients: 2 eggs, about 5 salad leaves; 1 1/2 (approx. 350 g) Bread by the metre; 1 (200 ml) tube of remoulade; 10 discs (approx. 250 g) Roast beef cold cuts; 60-80 g Butter; 5 discs Tilsiter (approx. 30 g each); 10 discs (approx. 250 g) Smoked salmon; 5 Cornichons (glass); 5 Tangerine slices (tin); 1 TEASPOON German caviar (glass); 7-10 Tbsp Horseradish; 6 Grapes; 5-10 Radishes; 1-2 stem(s) curly parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 9

2 eggs, about 5 salad leaves
1 1/2 (approx. 350 g) Bread by the metre
1 (200 ml) tube of remoulade
10 discs (approx. 250 g) Roast beef cold cuts
60-80 g Butter
5 discs Tilsiter (approx. 30 g each)
10 discs (approx. 250 g) Smoked salmon
5 Cornichons (glass)
5 Tangerine slices (tin)
1 TEASPOON German caviar (glass)
7-10 Tbsp Horseradish
6 Grapes
5-10 Radishes
1-2 stem(s) curly parsley

Directions

1
Boil the eggs hard, quench and let them cool down. Wash salad, shake dry and pluck smaller. Cut bread into about 30 slices
2
Spread 10 slices of bread with some remoulade and cover with roast beef. Spread the remaining slices with butter. Remove the rind from the cheese and quarter it diagonally. Cover 10 slices of bread with salad and 2 cheese corners each. Cover remaining slices with salmon.
3
Cut gherkins into fans. Cover roast beef canapés with remoulade and gherkin fans or mandarin wedges
4
Peel and slice the eggs. Garnish salmon canapés with egg, caviar and remoulade or horseradish
5
Wash the grapes, cut them in half. Cover cheese canapés with it. Wash radishes and carve them into flowers. Wash parsley, pluck. Arrange canapés with radishes and parsley