Festive composition "Copenhagen"
6 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Chop thawed crabs coarsely with sweet bell pepper and mix them with mayonnaise and pineapple pieces.
- 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.
- Boiled ham: 200 g
3
Slice 2 tomatoes.
- Tomatoes: 8 pieces
4
Place a slice of tomato on each ham roll and garnish with dill.
- 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.
- Salt: 0.5 teaspoon
- Ground white pepper: pinch
7
Whip the cream and mix it with sugar and horseradish.
- Cream: 250 ml
- Sugar: pinch
- Grated horseradish: 2 tablespoons
8
Stuff the tomatoes with the prepared mixture.
- Tomatoes: 8 pieces
9
Melt the slices of fat in a dry pan until crispy crusts (cracklings) form.
- Salo: 100 g
10
Take a beautiful dish or tray and arrange stuffed tomatoes, ham rolls, and slices of pâté in rows or semicircles.
- Liver pate: 400 g
11
Place cracklings on the pâté and garnish with parsley.
- Parsley: 0.5 bunch