Appetizer platter
Each person can find what they seek on this delightful appetiser platter.
1. Wash the zucchini and cut them into fine slices. Sprinkle with lemon juice and salt. Cut the stems of the mushrooms and peel the caps. Cut in two. Wash and dry the cherry tomatoes.
2. Cut the slices of ham in 2 lengthwise. Then in cut in half again but width. Fold the pieces in quarters. Remove the seeds from the melon and form 12 small balls of flesh with the melon baller. Wash, dry and loosen the mint. Peel, wash and cut the radishes in 2. Wash and dry the endives. Shell the prawns.
3. Prepare the vegetable skewers: prick in alternating order 2 cherry tomatoes, 1 piece of the mushroom and 2 slices of the zucchinis on a cocktail pick. Prepare the ham skewers alternating 2 pieces of ham, 2 melon balls and 2 leaves of mint.
4. Garnish each radish piece with a small bead of tuna rillette and each endive with a teaspoon of salmon roe. Sprinkle the prawns with paprika.
5. Chill all the items in the fridge for 2hours 20 minutes. Divide the skewers onto 6 plates and serve with sprigs of thyme and rosemary. Serve the appetiser platter.
Photo credit : Sucré Salé
