THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Salmon tartlets
Description
For my husband's surprise birthday last year, I prepared five appetisers, all of which were very popular with the guests. I've already shared the recipes for gingerbread with foie gras, quail egg croustades and mushroom cups. Finally, just in time for the festive season, here are the salmon and goat's cheese croustades with herbs – a real hit! Tip: make your own crispy croustades with filo pastry!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Mixture to prepare (in advance if necessary):
In a salad bowl, mix the goat's cheese with the fromage blanc, 2 tablespoons of diced cucumber, 2 slices of chopped salmon and the herbs (keep a little aside for garnishing). Season lightly with salt and generously with pepper.
2. Last-minute training:
Fill the tartlets just before serving to keep them crisp. Top with the filling, then add a small piece of salmon and a little cucumber and remaining herbs.
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Home-made variation: croustades in brick pastry
Butter 3 small squares of brick pastry (approx. 6 cm) with a brush.
Arrange them in a mini muffin tin, overlapping them and staggering the points.
Bake for 8 minutes at 190°C until golden brown.
Leave to cool completely before garnishing.
THERMOMIX® METHOD.
