Luxurious banquet - canapés and scallops

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Finally Happy Friday again! There was a really luxurious party here in the houseboat last weekend, and today we take the opportunity to show pictures and recipes. The darkness outside right now feels heavy and we are both very tired. What could be better than good company and good food? Join us on a guided tour through last weekend's dinner party!

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A luxurious party starts with canapés!

We decided to start last weekend's luxurious party with canapés. Do you think we took photos? Haha, no! We were completely cooking and talking to our guests. The photos are from the day after, when we ate the "leftovers". The fillings were at least as good then, but there was a little simpler bread and no crusts ...

cut with salmon scrambled eggs

We mixed pieces of raw salmon and chopped red onion with cream cheese and crème fraiche, lemon, salt, pepper and dill and put it on Greek farmhouse bread. We decorated with pieces of raw salmon and the next day also with prawns.

Slice of avocado, scallop and whitefish roe.

We mixed avocado with oil and lemon and put the mixture on large crisps (the party) and thin pieces of hard bread (the next day). On top we added a small piece of fried scallop, whitefish roe and some chopped chives.

Slice with chèvre cream and chilli jam

All the slices were good, but my favourite was probably the slice with chèvre cream. We made the cream by mixing chèvre with crème fraiche. Then we mixed pear marmalade with a small amount of sambal oelek and put it on the side. At the party this was served in crustader - the next day it was served on lingonberry bread.

Scallops in champagne sauce

The first starter we served was scallops with champagne sauce and roe. Well, the fact is that we forgot the bulbous rum. How could this happen? We had a good cry ... and gorged ourselves on scallops. with onion roe the next day.

To make the champagne sauce, start by gently breaking up the chopped onion. Add 2.5 dl of water, some fish stock and 1.5 dl of white wine and boil gently for 15 minutes. Then strain the sauce and pour it back in. Add 2 dl of cream, cook gently for 10 minutes, add salt and pepper and stir in 2 tbsp of cornflour. Last but not least, add just the right amount of champagne for the right consistency!

Then it's time to sear the scallops, one minute on each side. Fantastically tasty! Another variation that is also really nice is to serve your pilgrim mussels in pea puree.

Soup, main course and dessert

Was the menu over? Nope, not really! We continued with a creamy mushroom soup as an appetiser and a main course of rack of lamb, fried diced root vegetables and basil cream.

For dessert, Peter made cheesecake with lemoncurd on top. He also mixed a strawberry cream and a blueberry cream, and served the whole feast with some fresh berries and dried fruit. Tasty? I can promise you that!

Let's hear about your week! What has been the most good and positive thing about this week?

Did you miss the last Happy Friday? Read the We will be speaking at Caravan Stockholm 2018

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