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Endive with seafood salad, cucumbre and cocktail sauce with maille dijon mustard.

Tapas, Salted

A little bite with a spicy sea food flavors.
Note You could use a lot of different seafoods for this reciepe.

Ingredients

Recipe for 24 Tapas

For the bites

6 Unit(s)
Peeled medium shrimps
3 Unit(s)
Crabstick
1 Unit(s)
Salmon steak
0.25 Unit(s)
Cucumber
1 Unit(s)
Endive
4 Sprig(s)
Chives

For the sauce

1 Unit(s)
Egg
15 Ml
Dijon mustard
60 Ml
Vegetable oil
30 Ml
Ketchup
5 Ml
Chili paste (sriracha)
5 Ml
Cognac
  • Salt and pepper
Endive with seafood salad, cucumbre and cocktail sauce with Maille Dijon mustard.

Preparation time: 30.00 min

  • For the preparations
    Empty and diced the cucumberRemove the leaves of the endives, cut it in half, chop the chive.In a small pot with salty boiling water, cook the shrimps for 2 minutes and cool it down.Remove the skin of the salmon
  • For the bites
    Diced finely the salmon, the shrimps and the crab stick's.
  • For the sauce
    In a bowl, put the mustard with the egg yolk, salt and pepper, and wisk it with adding the oil slowly until you get a nice mayo.Add the ketchup, the chili paste and the Brandy.Mix everything with the salmon, the crab sticks and the shrimps.
  • For the platting
    Put a tea spoon of the mix on each pieces of endive leaves, garnish with the cucumber, and decorate with the chive.
You could use a lot of different seafoods for this reciepe.

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