Recipe COCKTAIL AMUSE-BOUCHES

To prepare this dish

Ingredient list

BLINIS WITH BOTTARGA

300 g Soft style cream cheese
dill
Bottarga
30 mini blinis
ground black pepper
salt
30 g olive oil
1 lime
60 g finely diced cucumber
sorrel sprouts

GUACAMOLE TOASTS

150 g Soft style cream cheese
fresh coriander
60 g finely sliced red onion
60 g finely diced raw red chilli pepper
30 thin slices of dark bread toasts with toasted seeds
10 g olive oil
Espelette pepper
ground black pepper
salt
2 g garlic
20 g lemon juice
1 leaf gelatine
240 g avocado pulp
Rocket flowers

MARINATED RAW FISH

300 g skinless and boneless sea bream fillet
25 g lime juice + zest
salt
ground black pepper
30 g olive oil
15 g horseradish puree

HORSERADISH CREAM

300 g Soft style cream cheese
20 g horseradish puree
10 g grainy mustard
salt
ground black pepper

ASSEMBLY

30 tradition thin slices of toasts
borage flowers
baby mustard

Elle & Vire products used

Soft style cream cheese

The recipe,
step by step

1. 1

   BLINIS WITH BOTTARGA

   Combine the cream cheese with the diced cucumber, grated lime zest (using a Microplane), olive oil and season with pepper. Transfer to a piping bag fitted with a plain tip.

   Bake the blinis for 2 to 3 minutes at 180°C. Cool.

   Cut the bottarga into thin slices.

2. 2

   GUACAMOLE TOASTS

   Soak the gelatine in cold water. Heat the lemon juice, add the gelatine and mix. Puree the avocado pulp and work through a fine sieve. Add the olive oil, lemon juice, grated garlic (using a Microplane), Espelette pepper and adjust the seasoning.

   Stir the cream cheese and add it to the first mixture.

   Transfer to a piping bag fitted with a star tip.

3. 3

   MARINATED FISH WITH HORSERADISH ON TOAST

4. 4

   MARINATED RAW FISH

   Dice the sea bream fillet, add the lime juice and grated zest, horseradish puree, and olive oil.

   Adjust the seasoning.

   Let marinate for at least 2 hours in the refrigerator.

5. 5

   HORSERADISH CREAM

   Combine all ingredients together.

   Transfer to a piping bag fitted with a plain tip.

6. 6

   ASSEMBLY

   Pipe the horseradish cream onto the toasts, top with the diced marinated fish and decorate with a borage flower and a mustard sprout.

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