The amuse-bouche in itself is nothing new, but the fact that it is emphatically included during larger-scale festive dinners in the private sphere is relatively new. In short, the general public invented the amuse-bouche. What is possible is almost inexhaustible, so it is good to look at your own taste.
What is an appetizer?
Wikipedia says the following about it: Amuse is a very small dish (or mini snack) to promote digestion and to stimulate the taste buds.
It literally comes from the French for “amuse-bouche”, which means as much as “entertainment for the mouth”. and ?? amuser ?? what stands for ?? enjoy or amuse ??. We see the amuse-bouche more and more often as a kind of welcome snack at restaurants, but the origin therefore lies in eating small snacks between courses where the taste buds are stalked.
A number of examples which can of course be varied to taste. The quantities in the lists are related to making about twelve appetizers.
Mini pie with salmon and tuna ragout
Ingredients
- 100 grams of fresh cream cheese
- 60 grams of smoked salmon
- 60 grams of water-based tuna
- 2 spring onions
- 1 box of mini pastries
- 40 grams of Parmesan cheese
- 2 tablespoons of cream
- fresh chives
- fresh pepper and salt
Preparation
Look for heating the pasty trays in the oven on the packaging (it goes without saying that those who prefer to make their own trays can always do this. Do this at an earlier stage). In the meantime, the salmon and tuna can be prepared. Cut the salmon into small pieces and let the tuna drain well. Cut the spring onions and chives into small pieces. Now add the cream cheese with some cream and heat it. Carefully add the spring onion and chives. Finally, the cheese and make sure it is a nice mixture. Finally add pepper and salt to taste. Divide the sauce in half and take the salmon in one part and the tuna in the other. Then fill the trays with it and garnish it with some fresh chive stems.
Peas with mint and goat cheese
Ingredients
- 200 grams of fresh goat cheese
- 200 grams peas (extra fine)
- 1 tablespoon of lemon juice
- 1.5 tablespoons of olive oil
- 1 red pepper
- fresh mint
Preparation
Heat the olive oil in a frying pan and add the peas. Let stand for a while and then add some lemon juice and pepper and would taste. Crush and add some fresh mint and toss well. In the meantime, cut the goat cheese into nice square cubes. Now put down small glass ice cream coupes and put in all the glasses and a layer of peas with mint, a layer of goat cheese, another layer of peas and shredded cheese on top. Add a sprig of mint and top with a few strips of red pepper.
Broccoli with trout
Ingredients
- 150 grams of broccoli florets
- 150 grams of cherry tomatoes
- 150 grams of smoked trout fillet
- 1 tablespoon of mayonnaise
- 1 tablespoon of yogurt
- fresh parsley
Preparation
Wash the broccoli, make very small florets and cook the florets briefly (max. 4.5 minutes). Halve the small tomatoes and cut the trout into small strips. Meanwhile, make a sauce of the mayonnaise, yogurt and some chopped fresh parsley. Now prepare glass containers (may also be small ice cream coupes) and place some broccoli florets, some halved tomatoes and pieces of trout. Finally, pour some of the sauce over and let the sauce run well between the florets.
Stuffed mushrooms with shrimp
Ingredients
- 24 large mushrooms
- 150 grams of Dutch shrimps
- 80 grams of butter
- 1 clove of garlic
- fresh parsley
- pepper and salt
Preparation
Clean the large mushrooms well, brush them nice and smooth if necessary. And take out the stems. Make a mixture of the butter, a bunch of freshly chopped parsley, a clove of garlic and some pepper and salt to taste. Now fill the mushrooms with some shrimps and the previously made mixture and put it under the grill for just under 10 minutes. Serve the stuffed mushrooms as is or put them on the special amuse spoons.
Ham with melon
Ingredients
- 1 melon
- 12 slices of Parma ham
- 200 ml dry white wine
- mint
- black pepper
Preparation
Halve the melon, remove the seeds and remove 24 balls from the flesh with a small ball-shaped spoon (max. 2 cm). Put this in a large bowl, add the white wine and crush and add some fresh mint as well. Spoon the whole well and let it stand for an hour. Fold the slices of Parma ham slightly loosely lengthwise and make a kind of bun. This is how beautiful florets are created. Carefully place the florets on an appetizer spoon and add some balls of melon. Top it off by sprinkling some fresh black pepper on top.