Tapas with mini bagels
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Guests 5 people
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Preparation 30 minutes
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Cooking 0 minutes
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Difficulty Easy
To make this recipe
Ingredients
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150g salted Grand Fermage butter
4 mini bagels; plain or with sesame seeds
4 slices of flatbread or brioche
4 mini crisp breads, plain or with seeds (long)
8 small anchovies, plain or in tomato sauce
1 lime
150g smoked salmon
4 bunches dill
1/2 lime
1 small red onion
4 cherry tomatoes
3 sprigs chives
8 thin slices of mild chorizo or lomo sausage
4 sprigs parsley
1 dash Espelette chilli pepper
A few rocket leaves
Salt and pepper
And don't forget to grade the recipe:
Preparation
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Slice open all the small bagels and cut the flatbreads into small squares.
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Mix 50g butter with 2 anchovies in a small mixer. 3. Add pepper to taste.
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Fill the piping bag with the anchovy butter then spread it onto the bases of the small bagels.
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Cover them with their lids, top them with the remaining anchovies, add a mini slice of lime and secure with a cocktail stick.
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Still using the mixer, combine 50g butter with 4 sprigs of fresh dill and a splash of lemon juice.
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Fill the piping bag with the dill butter then spread it onto the bases of the small flatbreads.
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Arrange small slices of salmon tomatoes, add a few finely chopped red onions and sprinkle with chopped chives.
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Mix 50g butter with 4 bunches of parsley and Espelette chilli pepper.
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Fill the piping bag with the herb butter then spread it onto the bases of the small flatbreads.
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Arrange the finely sliced chorizo and sprinkle with chopped fresh basil.
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Arrange your tapas on a dish and serve immediately!
And don't forget to grade the recipe:
Gourmet tips
Sprinkle with toasted pine nuts before serving hot.
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