Conchiglioni stuffed with salmon and shrimp
Serves 4
Ingredients:
• 100g of Boursin® Cheese Black Pepper
• 100g of Boursin® Cheese Garlic & Herbs
• 16 conchiglioni
• 2 slices of smoked salmon
• 2 lemons
• 150g of small cooked prawns
• 2 avocados
• 1 lime
• 2 handfuls of sprouts
• 4 tsp. of olive oil
Method:
1. Cook the conchiglioni in a large volume of boiling water for 15 minutes (or time indicated on the package). Rinse under cold water and pour over the olive oil to prevent them from sticking.
2. Cut the smoked salmon into small pieces. Dilute lemon zest and chop. Mix smoked salmon and lemon zest with Boursin Cheese Garlic & Herbs and sprinkle with lemon juice.
3. Stuff conchiglioni with half of this mixture. Peel the avocado, remove the core and cut into small pieces.
4. Take the lime peel and chop. Mix Boursin Cheese Black Pepper with avocado, lemon zest and small shrimp. Sprinkle with lime juice. Stuff conchiglioni the other half with this mixture.
5. Present in a dish and sprinkle with sprouts.
Bruschetta and Boursin with tomato and basil
Ingredients for approximately 6 appetizers:
- 75 grams Boursin (1/2 package)
- 5 pieces Roma-tomatoes
- ¼ piece ciabatta bread
- 10 leaves fresh basil
- 2 cloves garlic
- 1 piece shallot
- A drizzle of olive oil
- A pinch of black pepper
Method:
- Cut the bread into slices and cover both sides with olive oil.
- Grill the slices of bread for 5 minutes in the oven at 180 degrees.
- Meanwhile, boil some water.
- Cut a cross on the bottom of the tomato.
- Boil the tomatoes for 1 minute and rinse them with cold water.
- Remove the skin of the tomatoes.
- Cut the tomatoes in half and remove the part with seeds. Cut the pulp into small cubes.
- Put the pieces of tomato in a bowl and add some olive oil.
- Chop the basil and garlic finely, chop the shallot very finely and mix with the tomatoes.
- Flavour the tomato mixture with salt and pepper.
- Divide the tomato mixture over the ciabatta slices.
- Use 2 wet teaspoons to put 1 quenelle of Boursin on each bruschetta.
Potato crisps with smoked salmon, Boursin and salted lemon
Ingredients for 10 appetizers:
- 2 tablespoons Boursin
- 10 pieces Kettle chips (or bake your own fresh potato chips)
- 150 grams smoked salmon (preferably uncut)
- 10 grams salted lemon
- Chervil as garnish
Salted lemon can be bought in a jar in most supermarkets, but making it yourself is nice and tasty.
Homemade salted lemon:
- It's very easy; take a couple of lemons, cut them along the top cross almost all the way through, fill them with coarse salt and put them in a preserving jar, fill the preserving jar with more salt.
- Leave the jar for at least three months.
- The outer shell is the only part that is going to be used. Break off one part of the lemon. Cut the inside all the way so no white is left on the shell. Rinse the shell in a bowl with clean water. Dry the salted citron with a little paper and now the lemon is ready for use.
Method:
- Cut the salmon in 10 slices, appropriate on the potato chips.
- Make a quenelle of Boursin with 2 wet tablespoons and lay it on the salmon.
- Place 1 piece of the salted lemon on it.
- Garnish the appetizers with a sprig of chervil.
