Vegetable Amuses Bouches
10 small “ratte” potatoes
200g chilled raw salmon fillet
Juice of ½ lemon, olive oil, salt & pepper and dill
Steam the potatoes, peel if needed and keep them warm.
Marinade the salmon in the oil, lemon juice and pepper
Just before serving, slice the potatoes and put a small cube of salmon on top of each.
Sprinkle with salt and dill.
1 radis noir
1 pot of langoustine mousse
Cooked prawns to decorate
Peel and cut the radish into very thin circular slices
Using a tooth-pick, spear them so they form small bowls
Mix the mousse with some crème fraiche, salt and pepper.
Fill the radish “bowls” with the mixture and garnish each with a cooked prawn and a sprig of dill.
75g butter “doux”
Cut the base of the endives and separate the leaves.
In a bowl, crush the Roquefort and mix in the butter.
Using a spoon, put a heap of the mixture in each endive leaf and decorate with a walnut half.
250g cherry tomatoes
3 or 4 anchovy fillets
100g pitted black olives
5 or 6 capers, seasoning
Cut off the top third of each tomato, put aside and scoop out a bit of the flesh from the remaining part.
Mix the olives, tuna, anchovies and capers. Add oil, salt and seasoning and then put a small spoonful on the top of each tomato. Replace the tomato “cap”.