Festive Composition 'Copenhagen'
⏳ Time
30 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Blue Crabs - 5.3 oz
- Cooked Ham - 7.1 oz
- Lard - 3.5 oz
- Liver Pâté - 14.1 oz
- Orange Bell Peppers - ½ piece
- Pineapple - 1.8 oz
- Tomatoes - 8 pieces
- Grated Ginger Root - 2 tablespoons
- Parsley - ½ bunch
- Mayonnaise - 3 tablespoons
- Cream - 8 fl oz
- Sugar - a pinch
- White Pepper (whole) - on the tip of a knife
- Salt - ½ teaspoon
Step by Step guide
Step 1
Chop the thawed crabs coarsely with the sweet bell pepper and mix them with mayonnaise and pieces of pineapple.
Step 2
Spread this mixture on slices of ham and roll them into tubes.
Step 3
Slice 2 tomatoes.
Step 4
Place a slice of tomato on each ham tube and garnish with dill.
Step 5
Cut the 'lids' off the remaining 6 tomatoes.
Step 6
Remove the pulp from the tomatoes, sprinkle the insides with salt and ground pepper.
Step 7
Whip the cream and mix it with sugar and horseradish.
Step 8
Stuff the tomatoes with the resulting mixture.
Step 9
Render the lard in a dry skillet until crispy (cracklings).
Step 10
Take a beautiful dish or platter and arrange the stuffed tomatoes, ham tubes, and slices of pâté in rows or semicircles.
Step 11
Top the pâté with the cracklings and garnish with parsley.
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