Tuna and Crab Sandwich Canapes with Marigolds and Cress
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 1 can Crabmeat (170 grams or approximately 6 ounces)
- 1 can Tuna (170 grams or approximately 6 ounces)
- 300 grams Crème fraiche
- 4 Tbsps Mayonnaise
- salt
- freshly ground white peppers
- 2 Tbsps chopped Dill
- 2 Tbsps Caper
- 12 slices Whole Wheat Toast
- 1 handful Marigold
- 1 bunch Cress
Preparation steps
1.
Drain the crab meat and tuna well. Stir the crème fraîche and mayonnaise together in a bowl and season with salt and white pepper. Place about 1/3 of the cream in a bowl, cover and refrigerate. Mix 1/3 of the cream with the crabmeat and the last third of the cream with the tuna. Add 1 tablespoon each of dill and capers to the crab and tuna mixtures.
2.
Toast the bread and cut out 12 circles about 8 cm (approximately 3 inches) in diameter. Spread the tuna on 4 slices, lay another toast slice on top, spread with the crab mixture and layer a final piece of toast. Coat each tower with the cold cream. Garnish with marigold petals and cress and serve.
