Appetizers recipes

Fillet stuffed snails

Plates fillet rolled out. Salmon chopped finely and stir together with dill and cream cheese. The mass is distributed over the puff pastry. The puff pastry is rolled together into a thick sausage and cut into approximately 1 cm thick slices. Slugs placed on wa

Rice m shrimp

The rice is cooked and place in a deep platter came 2 tbsp. salt by when you boil the rice. When the rice is cold pour asparagus in and mix it together, save the asparagus water for dressing. Eggs are halved and blended down between rice and asparagus. M

Spinach croquettes with cold yogurt sauce

Boil the rice in a large pot of water until tender. He then poured boiling water from the rinse quickly in cold water and drips off. Mix the rice with both kinds of cheese, two eggs, garlic, spinach, lemon zest and dill in a large bowl. With moistened hands fo

Cajun potato wedges

Preheat the oven to about 200 degrees. Pour approximately 1 cm oil in the bottom of a baking dish and style it in the oven for the oil is through hot (about 5 min). Cut the potatoes in both and turn them into krydderimixen until they are completely covered. Po

Mini pies with mushrooms and cheese

Preheat the oven to about 200 degrees. Brush 2 baking sheets with butter or oil. Melt the butter in a large frying pan. Add the garlic and mushrooms. FRY at medium heat for the mushrooms are tender and al væden has evaporated. Remove pan from heat and cool.

Timbaler of turbot and green asparagus

Cut the lower part of the asparagus from. Cook them about 4 minutes in salted water. Take them up and got them directly in cold water for a few minutes. Slice the asparagus heads from 12 for garnish. Cut the turbot fillet into small pieces and blend it with

Turbot with pesto and salt marinated with herbs

The detoxified turbot fillets out in a saucepan, pour over the white wine. Turbot are brought to a boil over low heat, when white wine is boiling up off the heat. Let the turbot pull to the bed sheet is cold China radish, leek and cucumber cut julienne (i.e

Vasenai tuna mousse

mayonnaise onion salt sugar citric mix together tuna husblasen be soaked in water for five minutes Squeeze the water of husblasen and melt it in a water bath is cooled Down a bit and pour in the mix the cream reversed in eventually made cold for about 1/2 hour