Canapes Four Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 542 cal. | (26 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 36.1 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 585 mg | (15 %) | ||
| Calcium | 341 mg | (34 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the sesame-cheese balls
- 75 grams plain cream cheese
- 75 grams Goat cheese
- 1 Tbsp Whipped cream
- salt
- freshly ground peppers
- 1 tsp lemon juice
- 4 Tbsps black Sesame seeds
- For the stuffed cucumbers
- 100 grams fresh Salmon (skinless)
- 1 small shallot
- 1 tsp finely chopped Dill
- 2 Tbsps grapeseed oil
- 1 tsp lemon juice
- salt
- freshly ground peppers
- ½ Cucumber
- 1 slice lemons (cut into wedges)
- Dill (for garnish)
- For the stuffed tomatoes
- 1 garlic clove
- 4 Tbsps Mayonnaise
- 2 Tbsps Whipped cream
- salt
- freshly ground peppers
- 4 Plum tomato
- Basil (for garnish)
- For the mozzarella
- 2 slices cooked ham
- 2 Tbsps Sprout (whatever kind desired)
- 4 Bocconcini
- freshly ground peppers
Preparation steps
For the sesame cheese balls: In a bowl, blend the cream cheese, goat cheese and creme fraiche together. Season with salt and pepper to taste and stir in the lemon juice. Shape the cheese mixture into small balls. Place the sesame seeds on a plate. Roll the cheese balls in the sesame seeds until coated.
For the stuffed cucumbers: Rinse the salmon, pat dry and finely chop. Peel and finely chop the shallot. In a bowl, stir the salmon with the shallot, dill, oil and lemon juice until thoroughly combined. Season with salt and pepper to taste. Rinse the cucumber and cut into 4 cm (approximately 1 1/2 inch) long pieces. Use a melon baller to hollow the cucumbers. Fill the cucumbers with the salmon mixture. Garnish with lemon wedges and dill.
For the stuffed tomatoes: Peel and finely chop garlic. In a bowl, stir the garlic with the mayonnaise and creme fraiche. Season with salt and pepper to taste. Rinse the tomatoes, slice off the top and use a teaspoon to hollow the tomatoes. Put the mayonnaise mixture in a piping bag fitted with a decorative piping tip and pipe the mixture into the tomatoes. Grind pepper over top and garnish with basil.
For the mozzarella: Halve the ham slices. Rinse the sprouts, pat dry and place on top of the ham slices. Place a mozzarella ball on top of each ham slice. Wrap the ham around the mozzarella ball and use toothpicks to fasten in place. Season with salt and pepper to taste.
Place all the appetizers in paper liners and serve in a box or tray.
