for 6 people
hors d’hoeuvres:
sea food and salad:
take 18 frozen unpeeled shrimps (about 2 inches long) with legs and all, toss them in salt, throw them into hot oil and fry til they are a crispy golden slightly brownish pink, set aside.
Mash two avocados, mix with two tbl spoons of curd, one tbl spoon of creme fraiche or sour cream and one tea spoon of mayonnaise and juice from two small lemons, add salt and nutmeg. Spread on a breakfast size plate about 1/2- 1 inch thick, leaving the rim free for an inch, cut 150-200g raw salmon sashimi (or smoked salmon if you don’t have sashimi) into slices or cubes, arrange on top of the avocado paste. Surround by cherry tomatoes and radish sprouts.
Make a salad from “sunny lettuce” (the ruffled kind with the purple edges) , young spinach leaves, mizuna, radish sprouts an slices of red and yellow bell pepper, with a dressing from olive oil, white wine vinegar or balsamico and lemon juice, sat, dill, coriander and basil.
Add to these the canapees from cream cheese and lox on crisp bread that your American neighbour brought when he came.
Arrange 2 canapees, three shrimps, two tbl sppons of avocado with salmon and a small helping of salad on six plates, these are the hors d’heuvres for your guests. Serve with glasses of white wine.
Ceftali's Recipes 