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Smoked salmon, beetroot and mascarpone whipped cream amuse-bouche

Evening Public
Course: Appetizer
Preparation time: 15 minutes
Energy: 122 kcal / serving

Instructions

  • 1.   Whip the cream and mascarpone into whipped cream with a little salt and pepper, using an electric mixer.
  • 2.   Chill for 30 minutes.
  • 3.   Meanwhile, peel and slice the red onion into thin strips.
  • 4.   Cut the smoked salmon into strips.
  • 5.   Grate the red beetroot.
  • 6.   Place the mascarpone whipped cream in a piping bag.
  • 7.   Spread the whipped cream on the savory biscuits.
  • 8.   Place a little grated beetroot on top of the whipped cream.
  • 9.   Top with the salmon strips, red onion strips, and a few capers.
  • 10.   Garnish with a parsley leaf.
  • 11.   Serve chilled.

Ingredients for servings

  • 8 large crispy buckwheat toast
  • 4 slice of smoked salmon
  • 1 cooked beetroot
  • 1 red onion
  • 1 pinch of caper
  • 115 g of heavy cream
  • 75 g of mascarpone
  • 1 pinch of fresh parsley (optional)
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    122 kcal
    6 %
  • Fat
    9,45 g
    13 %
  • of which saturated
    5,81 g
    29 %
  • Carbohydrates
    3,5 g
    1 %
  • of which sugar
    3,07 g
    3 %
  • Protein
    4,05 g
    8 %
  • Fibers
    0,89 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.