Christmas Recipe: Assorted Amuse-Bouches

Servings : 6 persons

Preparation time : 30 minutes

Ingredients

For the cucumber nests with shrimps and apple :

12 shrimps tails

1 cucumber

1 tablespoon of diced lemony apple

2 red basil sprigs

1 tablespoon of olive oil

1 teaspoon of sea salt

For the foie gras toasts :

6 small slices of foie gras

6 dried plums, uncored

6 toasts

1 tablespoon of pomegranate seeds

2 sage sprigs

1 teaspoon of sea salt

For the vinegar oysters with black radish :

12 oysters

150 g black radish

2 dill sprigs

1 tablespoon of shallot vinegar

Directions

Foie gras toasts:

1. Cut the slices of foie gras in two. Cut the dried plums in half. Toast the bread.

2. With a cutter baking mold, cut off the bread in circles. Place half of a dried plum on each toast and top it with half a slice of foie gras. Sprinkle some pomegranate seeds, sage leaves and sea salt.

Cucumber nest with shrimps and apple:

1. Wash, dry and slice the cucumber with a mandolin to make cucumber pasta. Roll them in a nest in small plates.
2. Place the shrimp tails in the center of the cucumber nest, then top it with some diced lemony apple. Drizzle olive oil and basil leaves. Sprinkle with sea salt.

Vinegar oysters with black radish:

1. With a shucking knife, open the oysters and empty them from their first water. In small plates, arrange the oysters on a bed of coarse salt.
2. Blend the black radish with shallot vinegar.
3. Top each oyster with one teaspoon of the mixture. Garnish with dill sprigs. Chill before serving.

For more Christmas recipes:

Raw and Smoked Salmon Aumônière
Roast Duck with Citrus Sauce
Christmas Grilled Lobster
Chestnut Tiramisu in Verrine Glasses

Celine Manoukian
Celine is the Managing Editor of Gourmand Asia, a newly-launched online F&B magazine featuring food recipes, reviews and more. For more food-related content please visit www.gourmandasia.com