Appetizers recipes

Mussels / corn salad

Pour the liquid from mussels and corn. Mariner with lemon juice. Before serving, pour the cream off and decorate if desired with something. Eg. lemon slices. Accessories flutes.

Toasted bread with seafood

Clean all the ingredients in suitable pieces, and like the same size. Make sure the scallops are chopped well. Then mix the dressing consisting of cremefraiche, lemon, salt and pepper (You can easily vary it yourself, try with a little ketchup or Dijonsenne

Salmon Rolls

Boil the spinach in a saucepan for approx. 5 min, let it cool to cool. Stir the cream cheese with garlic salt and pepper, but beware of the salt, as the salmon is salty in advance. How to roll them: 1 slice of salmon, 1 tsp. Cream cheese, 1 pc. Leaf spinac

Hamke Florentiner

Sprinkle the spinach into a sieve or directly into a saucepan with 1 tablespoon. Butter over fairly strong heat so that excess moisture evaporates. Boil a stew of 1 tbsp. Melted butter, flour and cream. Season with unsweetened mustard, stir in chopped hard boi

Inbred prawns

Cook it all together in a pan, taste with salt and pepper. Roll the biscuit slices to squares. Fill the bowl plate and fold it to a triangle. Close the edges with a fork. Bake at 200 degrees C until the butter dough is golden.

Garlic marinated shrimps

Boil 1 liter of water with a little salt. Boil the prawns in the water until they turn pink. Let the prawns drain, rinse them in cold water and pil them. Put them in a bowl. Stir a marinade of olive oil, lemon, chopped parsley and crushed garlic. Pour marin

Spanish prawns 02

Take all the spices and mix them in a bowl, pour the dried shrimps and turn them well into the mixture, warm the oil on a pan, shake the shrimp quickly, do not fry for long as they become dry. Served for some good bread and a glass of cold beer. tips: I

Cauliflower with shrimps

Boil the cauliflower head to the dark. Admit to 4 people 1/4 to each, 50 g prawns put on cauliflower, decorate with lemon, cherry tomatoes, and potato salad dressing. Served with hot flute and butter. tips: This is a very easy and delicious starter f