Perfect canapés with es im-perfect® pâtés, by Ada Parellada
Perfect canapés with patés from es im-perfect®
Artichoke button with brie
artichoke pate from es im-perfect®
A sheet of puff pastry dough
20g of toasted slivered almonds
100g of brie cheese
Sugar
An egg to paint
A few sprigs of fresh rosemary
We cut the puff pastry dough with the small round cookie cutter. We prick it with a fork and brush it with beaten egg. We bake it at 180ºC for 20 minutes.
Once cooled, spread with artichoke pâté. Sprinkle with toasted granules.
We sprinkle a little sugar on the brie cheese and, using a blowtorch, caramelize it and place it on top of the canapé. We finish with a rosemary leaf.
Zucchini and date wrap with ham and pistachios
2 Wheat wraps, tortillas or burritos
Zucchini and date pate es im-perfect®
50g of thinly sliced salted ham
Some endive leaves
20g of pistachios
Fresh chives
Spread the wraps with zucchini and date pâté. Top with cured ham, chopped pistachios, and escarole leaves. Roll up tightly and slice with a sharp knife, being careful not to crush or tear the wrap. Finish with a piece of chive.
Carrot and salmon tart
8 tartlets
Carrot and cumin pâté es im-perfect®
100g of marinated or smoked salmon
A carrot
One tablespoon of black sesame seeds
Fresh thyme
We fill the tartlet with the carrot and cumin pâté. On top, we place a couple of slices of marinated or smoked salmon. We finish with black sesame seeds and a few sprigs of fresh thyme. Using a peeler, we make very thin slices of raw carrot and then cut them into strips with a sharp knife. We arrange these strips in a wavy pattern or small mounds on top of the tartlets.
(Put the carrot strips at the end because they were bending)
Rectangle of eggplant and capers
4 slices of crustless sandwich bread
Eggplant and caper pâté es im-perfect®
8 anchovies or 4 smoked sardines
2 quail eggs
Cut the sliced bread into small rectangles. Toast them. Spread with the eggplant and caper pâté. Top with half an anchovy or a piece of smoked sardine.
We finished with a quarter of a hard-boiled quail egg.
Neapolitan onion and apple
A sheet of puff pastry dough
Onion and apple pate es im-perfect®
50g of grated cheese (Mahón is ideal because it is very tasty)
4 pitted green (or black) olives
Sesame
An egg to paint
Cut the puff pastry into sheets. Spread with onion and apple pâté. Distribute grated cheese and chopped green olives, then roll up. Brush with beaten egg and finish with sesame seeds. Bake at 180ºC for 20 minutes, or until golden brown.
