Summary

Ingredients

• 200 g shrimp (s), without shell
• 1 teaspoon olive oil
• 8 basil leaves
• 1 bunch spring onion (s)
• Garlic, to taste
• 2 cl brandy
• 125 g double cream cheese
• 1 tomato (s), (pitted, peeled, diced)
• Iodized salt
• 1 tablespoon salmon caviar
• 3 egg (s), (cooked)
• 12 anchovy fillet (s)
• dill
• 12 slice / s baguette (s), (cut diagonally)
• Seasonal salad
• 2 tablespoon vinegar (apple cider vinegar)
• 1 tablespoon oil
• 2 tablespoon sugar
• Pepper, whiter

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Instructions

1. Cut spring onions into slices and sauté in olive oil until translucent. Add the prawns and cook with them. Add the finely chopped garlic, finely chopped basil and the diced tomatoes. Deglaze with brandy and let it boil down. Puree this mass, allow to cool and process with the cream cheese to a spreadable mass. Season to taste with iodized salt and white pepper.
2. Toast the baguette slices and brush generously with the mixture. Place a few slices of egg, an anchovy ring filled with salmon caviar and a small sprig of dill on top of each. Make a dressing from vinegar, oil, iodized salt, sugar and pepper. Marinate the lettuce with it and arrange on the plates like a bouquet. Add 3 canapes to each and serve.
3. Tastes delicious, less work than it seems.