Amuse-Bouche
Written by xoamys
Something small before dinner, a party or just with a glass of wine or champagne while chilling. I love nibbling on tiny bites, I guess because they are so small you indulge in their flavours in a different way appreciating each mouthful.
Spicy Shrimp
- 200 g crayfish ( or large shrimps)
- 4 tbsp Mayonnaise (pref. Hellmann’s)
- chives
- 3-4 tsp Sriracha hot sauce
- Black pepper
- Drizzle of Lemon Juice
- Fish Roe
Chop the crayfish, chives and mix together with the mayonnaise and hot sauce. Add black pepper and a bit of lemon juice. Serve on a spoon. Decorate with roe and finely chopped chives.
Ricotta Parma ham canapé
- Parma ham
- Ciabatta bread
- Olive Oil
- Ricotta
- Cream cheese
- Blueberries
- Pomegranate
- Water cress
- Finely chopped Chives
- Black pepper & salt
Cut the breads into thin slices and fry in olive oil on both sides. Leave to cool on a kitchen paper towel with a bit of sprinkled salt on top. Mix the ricotta and cream-cheese together (ratio: More ricotta than cream cheese). Spread the paste on the cooled bread, add a couple of water cress leaves and parma ham. Add blueberries, pomegranate, chives and ground black pepper.
