Page 8 - Kareen _ Cookbook_ DRAFT Short Version
P. 8
CANAPES & STARTERS CANAPES & STARTERS
PUMPERNICKEL OR RYE BALTAMISARAINE
BREAD WHITE SALAD
Topped with Avocado and Horseradish Mousse
and Cold Smoked Salmon
In a blender, place the flesh of the avo- Peel and finely chop all
cado with the lemon juice, horseradish INGREDIENTS INGREDIENTS ingredients.
and a little salt and pepper.
Mix with mayonnaise and
1 Ripe Avocado 5 potatoes, boiled with skin on
In a bowl, whip the cream to soft peaks season to taste with salt
stage, then fold into the avocado mix. 1 Tbsp Lemon Juice 3 carrots, boiled with skin on and pepper.
1 Tbsp Horseradish sauce 4 eggs, boiled and shelled
Check for seasoning and chill for one Sea Salt and Cracked Pepper 400 g garden peas
hour.
75ml Double Cream 5 small gherkins, pickled
To serve, cut salmon into 1cm wide rib- 300g Smoked, Sliced Salmon 300 g piece of smoked ham
bons and place on the bread bites.
Pumpernickel Bread Cut into 4 – 5 cm Mayonnaise to mix
Top with a teaspoonful of avocado mix Bite Sized Pieces. salt and pepper to taste
and garnish with a sprig of dill. Dill Sprigs to Garnish
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