Cabaret is an old, good dish, which I make occasionally, either for a smorgasbord, or for a Christmas breakfast. It can be varied almost endlessly and is easy to make.
1 pose aspikpulver
1 small pot of dill
1 box of asparagus
1/2 fish pudding in cubes
1 bag of Argentine giant prawns
1/2 bag American mixture, preferably frozen so the cabaret hardens faster.
1 pk crabsticks
1 small box of crayfish tails
Use a suitable shape or bowl. I have a ring shape, which I think will be nice, since then I can put the bowl with the tartar sauce in the middle. Make aspic as instructed on the package. While it is refrigerated at room temperature, the eggs are boiled, which are peeled and divided with egg parts when cold. Remember that what you put at the bottom of the mold becomes the most visible when you vault the cabaret, so that's why I always add some herbs first. Once you have filled up the mold with all the goodies, the aspic is poured over and the whole thing is set cold for the next day. Before serving, the mold is dipped for a few seconds in hot water and vaulted onto platters. You can find a recipe for a simple and good tartar sauce (remoulade) here.
You can also make cabaret in portion forms and serve as an appetizer. Stick out loaf slices with a portion shape, which fits perfectly under the cabaret.
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