Apéro dînatoire festif : saveur de la mer

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

beet juice

🥗Healthier: carrot juice

💰Cheaper: red food coloring

Carrot juice is more accessible and still provides color.

spinach juice

🥗Healthier: kale juice

💰Cheaper: green food coloring

Kale juice can be a more nutritious alternative.

turmeric

🥗Healthier: curry powder

💰Cheaper: yellow food coloring

Curry powder offers a similar color with added flavor.

Prepare the millefeuille by layering the galettes de blé noir with smoked salmon and butter.

Make the tzatziki by mixing the Greek yogurt, diced cucumber, minced garlic, olive oil, chopped mint, and salt. Serve with cherry tomatoes, olives, and cheese cubes.

Slice the cucumber and top with the tzatziki and lumpfish roe.

Sauté the shrimp in olive oil with crushed garlic, cumin, sweet paprika, parsley, and season with salt and chili powder.

Blend the avocado with ricotta, lemon juice, olive oil, garlic powder, chives, cayenne pepper, shallots, and salt to create the mousse.

Prepare oatcakes topped with seaweed tartare and salmon carpaccio.

Make the savory choux filled with shrimp cocktail sauce by mixing mayonnaise, cooked shrimp, ketchup, Worcestershire sauce, salt, pepper, and Tabasco.

Assemble canapés using puff pastry and the remaining cocktail sauce with Thai chili sauce.

Create mini tartlets with canned tuna mixed with Boursin, piment d'Espelette, salt, and pepper, garnished with radishes.

Sauté scallops with shallots and olive oil, adding dehydrated lemon broth, cream, pepper, and anise, and serve with Espelette jelly.

Toss grilled calamari with citrus cubes, sweet soy sauce, nuoc mam, sesame oil, lime juice, and arugula.

Cooking Techniques

Spice Level:

Dietary

Allergens