Mother's Day Cold Buffet: 8 Easy Ideas

Ingredients

For 8 servings

• •12 12 tranche(s) Full mie bread
• •300 g 300 g Cream cheese
• •1 1 Cucumber(s)
• •1 1 boot(s) Radius
• •10 g 10 g Fresh Aneth
• •1 1 Lemon(s)
• •250 g 250 g Smoked salmon
• •24 24 Some Blini(s)
• •20 cl 20 cl Thick fresh cream
• •100 g 100 g Dumping eggs
• •1 1 boot(s) Cuboulette
• •1 1 Melon
• •16 16 slice(s) Crude ham
• •150 g 150 g Roquette
• •300 g 300 g Cherry tomato
• •300 g 300 g Mozzarella Bills
• •1 1 boot(s) Fresh basil
• •150 g 150 g Pesto
• •10 c. à soupe 10 tablespoons Tuna marinated with olive oil
• •4 c. à soupe 4 Tbsp Balsamic Vinegar
• •2 c. à café 2 c. Dijon Mustard Coffee
• •2 c. à café 2 c. Coffee Honey
• •Salt
• •Black pepper
• •8 8 Some wheat Tortilla
• •400 g 400 g Natural tuna can
• •200 g 200 g Canned corn
• •1 1 Red pepper(s)
• •1 1 Red onion(s)
• •250 g 250 g Yaurt(s) nature(s)
• •2 c. à café 2 c. Curry coffee powder
• •2 2 Counsel
• •1 1 Lemon green or lime
• •4 4 Some Cébettes
• •Powdered pepper
• •400 g 400 g Canned chickpeas
• •6 c. à soupe 6 Tahini Tbsp
• •1 1 clove(s) Garlic
• •1 c. à café 1 teaspoon Cumin ground
• •1 c. à café 1 coffee c. Paprika
• •2 2 Carrots
• •250 g 250 g Swedish-type crackers with seeds
• •500 g 500 g Strawberry jam
• •250 g 250 g Mascarpone
• •200 g 200 g Skyr
• •60 g 60 g White sugar
• •2 c. à café 2 cups of coffee Vanilla extract
• •80 g 80 g Stretch almonds
• •10 g 10 g Fresh mint

Method

1. 1.Preparation of salmon and cucumber sandwiches
2. 2.Start by spread the slices of full mie bread with cream cheese. Finely cut the cucumber and radishes. Have cucumber washers and some radishes on half the slices. Add some smoked salmon, some fresh dineth and a lemon fillet. Close the sandwiches, cut them into triangles and place them fresh.
3. 3.Preparation of festive blinis
4. 4.Put the blinis on a dish. Place on each one a small spoon of thick fresh cream, then a spoonful of eggs of luxus. Finely chisel the chives and sprinkle the blinis. Cover with food film and store in the refrigerator until service to ensure their freshness.
5. 5.Assembling melon-leg skewers
6. 6.Pick up melon balls using a Parisian spoon. Wrap each ball of melon with half a slice of raw ham, then sew them on toothpicks or skewer picks. Add a sheet of fresh arugula for color and flavor, then put them on a serving tray.
7. 7.Mounting of caprese mini skewers
8. 8.Prepare skewers by alternating on peaks a cherry tomato, a ball of mozzarella and a leaf of fresh basil. Place them harmoniously on a dish. Just before serving, sprinkle with a pesto fillet and a trait of balsamic vinegar for a gourmet touch.
9. 9.Assembly of tuna wraps
10. 10.Mix marinated tuna with olive oil with mustard, honey, some salt and pepper. Spread this mixture over the tortillas, add arugula, then roll them firmly. Cut each wrap into sections of two to three centimetres and place them on a tray for tasting.
11. 11.Preparation of Mexican salad
12. 12.In a large bowl, mix naturally drained tuna, corn, red pepper cut into small dice, red onion minced, wild yogurt and curry powder. Add the avocado dice, some chiseled cebette, lime juice and, depending on your taste, a hint of pepper powder. Salt, pepper.
13. 13.Realization of spreads and dips
14. 14.Mix drained chickpeas with tahini, garlic, cumin, paprika, salt and lemon juice until you get a creamy hummus. Cut the carrot and cucumber into sticks. Serve the hummus in a bowl surrounded by crunchy vegetables and Swedish crackers with seeds for a buffet effect.
15. 15.Preparation of fruity dessert
16. 16.Drain the mascarpone with the skyr, white sugar and vanilla extract to get a smooth cream. Divide into verrines: a layer of strawberry jam, a layer of cream, then sprinkle with tapered almonds and fresh mint leaves. Place in a cool place until dessert.