Festive composition "Copenhagen"

6 servings

30 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

• Calories: 528
• Proteins: 15.6g
• Fats: 46.1g
• Carbohydrates: 13.7g

Ingredients

• Crabs: 150 g
• Boiled ham: 200 g
• Salo: 100 g
• Liver pate: 400 g
• Red chilli pepper: 0.5 pc
• Pineapple: 50 g
• Tomatoes: 8 pc
• Grated horseradish: 2 tbsp
• Parsley: 0.5 bunch
• Mayonnaise: 3 tbsp
• Cream: 250 ml
• Sugar: pinch
• Ground white pepper: pinch
• Salt: 0.5 tsp

Cooking steps

1. Chop thawed crabs coarsely with sweet bell pepper and mix them with mayonnaise and pineapple pieces.

   Required ingredients:

   • Crabs: 150 g
   • Red chilli pepper: 0.5 piece
   • Mayonnaise: 3 tablespoons
   • Pineapple: 50 g

2. Spread this mixture on slices of ham and roll them into a tube.

   Required ingredients:

   • Boiled ham: 200 g

3. Slice 2 tomatoes.

   Required ingredients:

   • Tomatoes: 8 pieces

4. Place a slice of tomato on each ham roll and garnish with dill.

   Required ingredients:

   • Tomatoes: 8 pieces
   • Parsley: 0.5 bunch

5. Cut the tops off the remaining 6 tomatoes.

6. Remove the pulp from the tomatoes, sprinkle salt and ground pepper inside.

   Required ingredients:

   • Salt: 0.5 teaspoon
   • Ground white pepper:  pinch

7. Whip the cream and mix it with sugar and horseradish.

   Required ingredients:

   • Cream: 250 ml
   • Sugar:  pinch
   • Grated horseradish: 2 tablespoons

8. Stuff the tomatoes with the prepared mixture.

   Required ingredients:

   • Tomatoes: 8 pieces

9. Melt the slices of fat in a dry pan until crispy crusts (cracklings) form.

   Required ingredients:

   • Salo: 100 g

10. Take a beautiful dish or tray and arrange stuffed tomatoes, ham rolls, and slices of pâté in rows or semicircles.

    Required ingredients:

    • Liver pate: 400 g

11. Place cracklings on the pâté and garnish with parsley.

    Required ingredients:

    • Parsley: 0.5 bunch