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 & dill aperitif mini-rolls
Description
These little savoury rolls, inspired by Anglo-Saxon pinwheels, are as appealing for their spiral shape as they are for their freshness. Ideal for an afternoon tea, a chic aperitif or a reception, they have the advantage of being easy to prepare in advance. They can even be made into a vegetarian version, just as tasty, by replacing the salmon with vegetables or fresh herbs.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Prepare the bread: lay two slices side by side, overlapping slightly. Flatten with a rolling pin to form an even rectangle.
2. Garnish: spread thinly with fromage frais, sprinkle with lemon zest, dill and pepper.
3. Add the salmon: spread the slices of smoked salmon evenly over the surface.
4. Roll up: starting from the short side, roll up tightly, wrap in cling film and chill for at least 1 h (or overnight).
5. Cutting: just before serving, remove the cling film and cut each roll into 4 or 5 even slices with a sharp knife.
Tip: Serve on a pretty platter, garnished with a few fresh herbs or salad leaves.
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Vegetarian variant
Replace the salmon with :
- grilled pepper strips
- slices of cucumber, radish or avocado
- fresh herbs (chives, chervil...)
THERMOMIX® METHOD.
