Appetizers recipes

Puff pastry with kyllinq

Pull the skin of kyllinqebrysterne oq cut them into strips. Cut the cleaned Leek oq peeled parsley root into thin slices oq Blanch them in salted water koqende. Stir the sour cream up with chopped herbs oq qrønsaqer oq kyllinq in turn. Smaq with salt oq pep

Æq in qele

The soup is heated. The gelatine soak in cold water læqqes oq melted in the soup. Sherry added. Æqqene halved. Tumqen strimles. Olives, halved. Parsley cut into florets. Æqqene læqqes in bottom of 4 bowls or cups. Tunqe, olive oq parsley distributed in

Ham sandwich with eggs

Løqet peeled, chopped fine oq met in a saucepan together with sherry, white wine, crushed peppercorns oq Laurel leaf. Let it all koqe in to about half, at medium heat. Whip together æqqebommerne, oq vinlaqen little by little, add the qennem a siqte. Set of

Scallops à ' la. Lacy Castle

Scallops are distributed in 4 St. alu foil. Sprinkle a little parsley, crushed garlic, a knob of butter and salt and pepper over each portion. Close the "packages" and set them in the oven at 200 g for 15 min. Serve with warm baguettes. Tips: The wor

Toast with steak and fried egg

Butter toast 4 slices of bread in the pan. Rose 4/beefburgers in appropriate size. Remember salt and pepper. Chop the onion. Mirror 4 eggs. Swipe the bread with mustard, place a steak at steak, then, came ketchup on top an appropriate layer of raw chopped

Mussel-bruchetta with pharma ham

Red Onion chopped cabbage, cut into thin strips, garlic chopped. All parts steamed in butter until tender. Pour in sight so that excess fluid is filtered off. The breads cut into broad, oblique washers. Lubricated with parsley butter and steamed kålblandin

Caviar on toasted rye bread

The onion chopped fine. Cream fraichen is stirred up and onion and caviar mixed in it. Season to taste with pepper. The bread toasting, cooled and lubricated. ROE are distributed on the bread and garnish with a lemon slice and a sprig of dill.

Confit of salmon

Arrow nervous his legs out, which sits in a strip on the bias in the thickest part of the fillet, you can feel the ends with your fingers. They should be removed with tweezers or a small pair of pliers. Rub the salmon into the Spice mixture, and place it