Savoureux bouquet

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
3 3
COOK TIME
1 mins
TOTAL TIME
1 mins

Ingredients

Servings: 1
  • 7-10 Tbsp for approx. 24 pieces
  • 12 tranches de pain de mie
  • 1 bocal de foie gras with cuit
  • 3 tranches de saumon fumé
  • 100 g de fromage frais (Carré Frais, St. Moret)
  • 3 sprigs of dill
  • 1 trait de citron
  • 7-10 Tbsp sel
  • 7-10 Tbsp poivre
  • 7-10 Tbsp poivre 5 baies
  • 7-10 Tbsp wooden sticks

Directions

  1. 1

    For the salmon flowers: lightly toast 6 slices of bread. In a bowl, mix the fromage frais with the lemon juice. Flavour with the 5 berries mixture. Thinly slice and chop the anetz, add it to the mixture.

  2. 2

    Slice the salmon so that it is perfectly covered with 3 slices. From the salmon scraps, take small circles with a mini cookie cutter or a small tube to make the heart of the flowers. Spread the fromage frais with dill on all the slices of bread and then cover 3 slices of salmon with a square of salmon. Close the sandwich with the remaining slices of bread.

  3. 3

    With the help of a flower shaped cookie cutter, cut out 4 flowers from each sandwich. Place a touch of cream cheese in the centre and then add a round of cream salmon and then the small circles of salmon. Put a stick in each flower.

  4. 4

    For the foie gras flowers: lightly toast the bread, cover half of it with fig jam. Add slices of foie gras, pepper with 5-berry mixture and cover with the rest of the bread.

  5. 5

    5 Cut the flowers out of the sandwiches with the help of a cookie cutter. Then for the heart of the flower, either cut out small rounds of foie gras or make a small round with fig jam and place them in the centre of the flowers to make the heart. Push a stick into each flower. Cover the flowers with cling film and place them in the freezer for 20 minutes, then place them in a cool place to keep the decoration.

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