Easter Aperitif Board

Method

1. 1

   Preparation of vegetables

2. 2

   Start by thoroughly washing radishes, cherry tomatoes, cucumber, carrots and green asparagus. Peel the carrots and detail them in sticks. Cut the cucumber into slices or sticks. Collect radish if necessary. Reserve all vegetables in separate containers.

3. 3

   Cooking shot potatoes and quail eggs

4. 4

   Place the potatoes in a saucepan of boiling salted water and cook for about 15 minutes, until tender. Dip the quail eggs into another pot of boiling water for 4 minutes. Refresh them under cold water, peel them gently and cut them in half. Drain and let the potatoes cool.

5. 5

   Preparation of cheeses and charcuterie

6. 6

   Cut the county into dice or sticks. Make small portions of fresh goat cheese with two spoons. Roll the slices of raw ham and cut the dry sausage into thin slices. Place smoked salmon in small ribbons, eventually rolled.

7. 7

   Preparation of accompaniments and dips

8. 8

   Mix honey, mustard and lemon juice into a bowl to make a sweet sauce. Add some salt and pepper to your convenience. Sprinkle the finely chiseled goat cheese and chives. Prepare all elements (corners, olives, almonds, marinated tuna) for dressing.

9. 9

   Mounting of the aperitif board

10. 10

    On a large board, harmoniously dispose all the ingredients. Alternate colours and textures: place vegetables, small piles of cheese, rolled charcuterie, fish pieces, quail eggs, cut shot, grazes and sliced country bread. Divide dips and accompaniments into small ramequins.

11. 11

    Service and tasting

12. 12

    Serve the Easter aperitif immediately, offering your guests to pick up according to their desires. Plan small utensils, spades or forks to facilitate tasting. Offer the honey and mustard sauce as an accompaniment to cover vegetables or potatoes.

Nutrition

calories

168

fatContent

9.1

fiberContent

2.4

sugarContent

3.1

sodiumContent

1.1

proteinContent

7.9

carbohydrateContent

13.6

saturatedFatContent

3.1

Indicative values from the source, for the original recipe.

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