Good Mood Recipe

Canapes Five Ways: Smoked Salmon, Shrimp and White Asparagus, and Caviar and Quail Eggs, Cress and Cottage Cheese, Shrimp and Tomato

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Canapes Five Ways: Smoked Salmon, Shrimp and White Asparagus, and Caviar and Quail Eggs, Cress and Cottage Cheese, Shrimp and Tomato
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation

Healthy, because

Even smarter

Caviar, cottage cheese, crabs, salmon and shrimps score on these canapés with lots of protein, which is needed for muscle building and as a building material in the whole body. The salmon also convinces with anti-inflammatory omega-3 fatty acids - these polyunsaturated fatty acids support concentration and have a positive effect on cardiovascular health.

The different canapés are great when you have guests visiting and want to serve them something special. Instead of toast, you can also use a hearty wholemeal bread or pumpernickel as a base.

Ingredients

for
10
For the Smoked Salmon Canapés (for 10 pieces)
5 thin white bread
butter
Horseradish (jarred)
150 grams Smoked salmon
Dill
For the Shrimp and White Asparagus Canapés (for 10 pieces)
5 thin white bread
butter
2 Lettuce
40 cooked and peeled shrimp
20 cooked white Asparagus tip
For the Caviar and Quail Egg Canapés
8 thin white bread
butter
150 grams Salmon caviar
5 hardboiled Quail egg
Dill
10 teaspoons Cottage cheese
¼ paprika (diced)
1 bowl Cress
5 Cherry tomatoes
10 shrimp (cooked)
10 drops Horseradish cream
How healthy are the main ingredients?
Cresswhite breadHorseradishDillwhite breadCottage cheese

Preparation steps

1.

For the canapés with smoked salmon:

2.

Cut out 10 circles from the slices of white bread, about 5 cm (2 inches) in diameter and spread with a little butter and horseradish. Roll the smoked salmon int rosettes shape, arrange on the bread cirlcles, and garnish with dill.

3.

For the shrimp and white asparagus canapés:

4.

Use a heart-shaped cutter to make canape bases from the sliced white bread. Spread with butter and cover a bit of the lettuce leaf. Arrange 4 shrimp and 2 asparagus tips over the lettuce.

5.

For the caviar and quail eggs canapés:

6.

Remove the crust from the white bread slices and cut into diamond shapes about 6 cm (2 1/2 inches) long. Spread with butter. Top with caviar and garnish each canapé with 1/2 quail egg and a sprig of dill.

7.

For the cress and cottage cheese canapés:

8.

Cut the crusts from the sliced white bread, spread thinly with butter, and divide into 10 bite-sized squares. Top with watercress, cottage cheese, and diced peppers.

9.

For the shrimp and tomato canapés:

10.

Cut the crusts from the sliced white bread, spread thinly with butter, and divide into 10 bite-sized squares. For each canapé, spread the canapé base with a few flakes of horesradish and top with the one shrimp and a tomato half.