Endive with seafood salad, cucumbre and cocktail sauce with maille dijon mustard.
IngredientsRecipe for 24 Tapas
For the bites
For the sauce
- Salt and pepper
Preparation time: 30 min
- For the preparationsEmpty 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 bitesDiced finely the salmon, the shrimps and the crab stick's.
- For the sauceIn 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 plattingPut a tea spoon of the mix on each pieces of endive leaves, garnish with the cucumber, and decorate with the chive.