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Endive with seafood salad, cucumbre and cocktail sauce with maille dijon mustard.

TAPAS, Salted

A little bite with a spicy sea food flavors.

Note You could use a lot of different seafoods for this reciepe.

Ingredients

Recipe for 24 Tapas

For the bites

6 Unit(s)

Peeled medium shrimps

3 Unit(s)

Crabstick

1 Unit(s)

Salmon steak

0.25 Unit(s)

Cucumber

1 Unit(s)

Endive

4 Sprig(s)

Chives

For the sauce

1 Unit(s)

Egg

15 Ml

Dijon mustard

60 Ml

Vegetable oil

30 Ml

Ketchup

5 Ml

Chili paste (sriracha)

5 Ml

Cognac

Preparation time: 30 min

For the preparations
Empty and diced the cucumberRemove the leaves of the endives, cut it in half, chop the chive.In a small pot with salty boiling water, cook the shrimps for 2 minutes and cool it down.Remove the skin of the salmon
For the bites
Diced finely the salmon, the shrimps and the crab stick's.
For the sauce
In a bowl, put the mustard with the egg yolk, salt and pepper, and wisk it with adding the oil slowly until you get a nice mayo.Add the ketchup, the chili paste and the Brandy.Mix everything with the salmon, the crab sticks and the shrimps.
For the platting
Put a tea spoon of the mix on each pieces of endive leaves, garnish with the cucumber, and decorate with the chive.