Spoon fingerfood

Name: Spoon fingerfood
Cook time: 50 min
Total time: 50 min
Yield: 9
Ingredients: 1 Chicken filet (approx. 140 g); 1 TEASPOON Cornstarch; 1 TEASPOON Sesame seed; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch of ginger; 2-3 Spring onions; 1 (approx. 60 g) small tomato; 3 TABLESPOONS liquid honey; 2 TABLESPOONS Vinegar; 1 Garlic clove; 4 TABLESPOONS Chili sauce; 30 black peppercorns; 1/2 (approx. 75 g) Becher Crème fraîche; 1 TABLESPOON Lemon juice; 1 (approx. 50 g) small piece of cucumber; 3 medium sized leaves picking salad; 1 (approx. 200 g) medium smoked goose breast; 10 medium sized cooked shrimps (approx. 20 g each); 3-4 Stem(s) Chives; 2-3 stem(s) Dill; 30 Spoons

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 9

1 Chicken filet (approx. 140 g)
1 TEASPOON Cornstarch
1 TEASPOON Sesame seed
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch of ginger
2-3 Spring onions
1 (approx. 60 g) small tomato
3 TABLESPOONS liquid honey
2 TABLESPOONS Vinegar
1 Garlic clove
4 TABLESPOONS Chili sauce
30 black peppercorns
1/2 (approx. 75 g) Becher Crème fraîche
1 TABLESPOON Lemon juice
1 (approx. 50 g) small piece of cucumber
3 medium sized leaves picking salad
1 (approx. 200 g) medium smoked goose breast
10 medium sized cooked shrimps (approx. 20 g each)
3-4 Stem(s) Chives
2-3 stem(s) Dill
30 Spoons

Directions

1
Wash the chicken filet, dab dry and cut into approx. 10 thin slices. Dust with cornstarch and mix together. Roast sesame seeds in a pan over medium heat until golden brown. Remove and put aside. Heat 1 tablespoon of oil in this pan and stir-fry the chicken fillets in it over medium heat for about 1 minute. Season with salt and pepper. Take it out and put it aside.
2
Peel and finely chop the ginger. Clean and wash spring onion and cut into fine rings. Wash and quarter the tomato, remove the seeds and stem base. Cut the flesh into small cubes. Mix honey with sesame, ginger, spring onions, diced tomatoes and 1 tablespoon of vinegar. Mix the chicken filet with the marinade. Peel garlic and chop finely. Stir chili sauce with garlic, the remaining vinegar and oil until smooth. Coarsely crush the peppercorns. Season crème fraîche with salt, pepper and lemon juice. Stir in the peppercorns. Wash the cucumber and cut the cucumber lengthwise and all around with a julienne chisel. Then cut into thin slices. Pluck the lettuce leaves into 10 bite-sized pieces and arrange on spoons.
3
Stir chili sauce with garlic, the remaining vinegar and oil until smooth. Coarsely crush the peppercorns. Season crème fraîche with salt, pepper and lemon juice. Stir in the peppercorns. Wash the cucumber and cut the cucumber lengthwise and all around with a julienne chisel. Then cut into thin slices. Pluck the lettuce leaves into 10 bite-sized pieces and arrange on spoons. Cut goose breast into 10 thin slices, put 1 slice on each lettuce and arrange with the pepper-cream fraiche. Season cucumber slices with salt and pepper. Arrange 1 shrimp with chilli sauce on 1 spoonful each. Arrange 1 chicken fillet slice with the marinade on 1 spoon. Wash the chives, dab dry and cut into pieces of about 1 cm. Garnish the chicken filet with the chives. Wash the dill, dab dry, pluck off small bunches and garnish the prawns with them
4
Cut goose breast into 10 thin slices, put 1 slice on each lettuce and arrange with the pepper-cream fraiche. Season cucumber slices with salt and pepper. Arrange 1 shrimp with chilli sauce on 1 spoonful each. Arrange 1 chicken fillet slice with the marinade on 1 spoon. Wash the chives, dab dry and cut into pieces of about 1 cm. Garnish the chicken filet with the chives. Wash the dill, dab dry, pluck off small bunches and garnish the prawns with them