Description
Simple, delicate and colorful appetizer. Minimum effort and maximum pleasure. I was particularly pleased that "shells" the kids really liked it, but they are the most finicky tasters (not counting men). In addition, the appetizer is perfect for a buffet table, as the excess liquid is not required.
Ingredients
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Profiteroles
12 piece
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Herring
150 g
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Beets
0.25 piece
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Butter
2 tsp
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Apple
0.25 piece
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Red onion
0.25 piece
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Soy sauce
1 Tbsp
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Mayonnaise
1 tsp
Cooking
Herring fillets (I had the mackerel's own Ambassador) and boiled beets cut into cubes.
Using a blender, chop the beets, herring, soy sauce and butter at room temperature, into a homogeneous mass.
Green Apple and red onion finely chop (to chop, to cut with cubes). I don't punch in a blender with the onion and Apple to the juice for serving, and thin pieces play an enjoyable role in stuffing. Add the apples, onion and mayonnaise to the herring ground, mix well.
Small round cream puffs, cut off the cap, but not completely. To fill the profiterole with the filling, cover cap, decorate the top with a hint of mayonnaise. You can snack to remove in the cold for a few hours before the guests arrive.
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