Tag Archives: dill

Seafood Canapes

Ultimate seafood canapes !

Ingredients:

  • small handful rocket leaves
  • 3 tbsp mayo
  • 100 ml creme fraiche
  • 2 tbsp chopped dill
  • 2 tbsp chopped chives
  • 1 tbsp horseradish sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • salt & pepper
  • 250 g cooked prawns
  • brown bread
  • butter

Method: 

seafood canapes

Mix all ingredients together except rocket leaves and leave in fridge for 1 hour. To assemble butter the bread, add rocket leaves then place the seafood topping. Enjoy !!!

Kanapki z Krewetkami

Skladniki:

  • garsc rukoli
  • 3 lyzki majonezu
  • 100 ml creme fraiche
  • 2 lyzki posiekanego koperku
  • 2 lyzki posiekanego szczypiorku
  • 1 lyzka chrzanu
  • 1 lyzka musztardy Dijon
  • 1 lyzka soku z cytryny
  • sol & pieprz
  • 250 g krewetek
  • ciemny chleb
  • maslo

Wykonanie:

seafood canapes

 

Wymieszac wszystkie skladniki oprocz rukoli i wstawic do lodowki na 1 godzine. Posmarowac chleb maslem, polozyc rukole i krewetkowa salatke. Smacznego !!

seafood canapes

 

Salmon and Dill Quiche

This salmon and dill quiche is great for sharing and can be made the day before you need it.

salmon and dill quiche

Ingredients

  • 300 g ready made shortcrust pastry
  • 250 g salmon, fried
  • 100 g Gruyère, grated
  • juice of ½ lemon
  • 3 eggs
  • 200 ml double cream
  • 1 tbsp mustard
  • 4 tbsp chopped dill
  • salt & pepper

salmon and dill quiche

Method

Preheat the oven to 180° C.

Roll out the shortcrust pastry until is the size of 20 cm loose-bottomed cake tin. Prick the pastry all over with a fork, line the pastry case with grease-proof paper and fill it with rice, bake for 20 minutes.

For the filling, arrange the salmon and cheese evenly in the bottom of the pastry case.

In a bowl beat together eggs, double cream, mustard, lemon juice and dill until well combined. Season with salt and pepper. Pour the mixture into the pastry case.

Bake the quiche for 30 – 35 minutes or until the egg mixture has set. Enjoy!!!!!!!!!!!!!!!!!!!!!

Quiche z lososiem i koperkiem

Skladniki

  • 300 g gotowego kruchego ciasta
  • 250 g usmazonego lososia
  • 100 g sera Gruyère, starty
  • sok z ½ cytryny
  • 3 jajka
  • 200 ml smietany
  • 1 lyzka musztardy
  • 4 lyzki posiekanego koperku
  • sol & pieprz

Wykonanie

Rozgrzej piekarnik do 180° C.

Schlodzone cisto kruche rozwalkowac do wielkosci formy 20 cm. Ciasto nakluj widlcem, wyloz folia aluminiowa i wypelnij ryzem i piecz 20 minut.

Lososia i ser rozprowadz rownomiernie na dnie upieczonego ciasta.

W misce wymieszaj jajka, smietane, musztarde, sok z cytryny i koperek. Dopraw sola i pieprzem. Masa jajeczna zalac lososia.

Piec przez 30 – 35 minut. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!!!!!

salmon and dill quiche