Cabaret

Cabaret is one of childhood party dishes. It was always on the cold table and I think it still tastes good, with homemade tartar sauce (remulade). The nice thing about cabaret is that it can be made the day before, so you are sure that it hardens. You can use whatever you want in the cabaret, but here's my tip.

1 pose aspikpulver

3 egg

1 small pot of dill

1 box of asparagus

1/2 fish pudding in cubes

1/2 bag American mixture, preferably frozen so the cabaret hardens faster.

1 bag of Argentine giant prawns

1 pk crabsticks

1 small box of crayfish tails

Use a suitable mold 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 according to the instructions on the package. While it is cooling at room temperature, the eggs are boiled, which are peeled and divided with egg parts when they are cold. Remember that what you put at the bottom of the mold, becomes most visible when you vault the cabaret, so therefore I always put in some herbs first. When you have filled up the mold with all the goodies, pour the asparagus over and put it all cold until the next day. Before serving, dip the mold for a few seconds in hot water and vault over on a plate. You will find the recipe for an easy and good tartar sauce (remulade) 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.

 

 

 

2 thoughts on “Cabaret

Comments are closed.