Mussels with Prunes

SHOPPING LIST FOR 2 SERVINGS:

1 LARSEN Smoked Mussels in Oil (110g tin)
1 Package salted crackers
1 Package cream cheese
1 Celery (only the leaves)
5 Dried prunes

Level of difficulty: Very easy
Preparation time: approximately 10 min.

 

 

 

 

PREPARATION

Drain the mussel meat in a colander. Generously spread cream cheese on the salted crackers, top with mussels, garnish with young yellow leaves from the celery, freshly-ground pepper, and finely chopped dried prunes.

Instead of celery, use fresh, bright yellow dandelion from the garden, (park, at the side of the footpath, etc.).

Uwe Meßner’s wine recommendation: An ice-cold glass of Lillet Blanc with a piece of cucumber – simply heavenly.

 

Fast summer wrap

SHOPPING LIST FOR 2 SERVINGS:

1 LARSEN Wild Salmon in mild Garlic Sauce
2 Wheat tortillas
1 Hand full of salad greens (e.g. fresh spinach)
2 Tomatoes on the vine
½ Container Mascarpone
150 g Yogurt
½ Bunch chives
1 EL Lemon juice
1 EL Fruit vinegar
Ground coriander seeds
Salt, sugar

Level of difficulty: Easy
Preparation time: approximately 15 min.

 

PREPARATION

Wash a hand full of salad greens (e.g. fresh spinach) and a vine tomato.

Mix mascarpone with yogurt, salt and lemon juice. Add finely chopped chives to this sauce and spread generously on a wrap. Finely dice the vine tomato and season with the olive oil, fruit vinegar, sugar, salt, and coriander seeds from the mill. Cut the salmon fillet into small pieces, distribute the salad and the tomato dressing on a wrap and fold in sides to form a roll.

REFINEMENT
Garnish with some salmon caviar (jar) next to the wrap

Cod Liver with Red Beet

SHOPPING LIST FOR 2 SERVINGS:

1 LARSEN Cod Liver in its own juice and oil (115g tin)
1 Small jar of stewed apples
1 Bunch marjoram
1 Brioche
1 Red beet (fresh or from the jar)
1 Package anise cress
Pimento berries

Level of difficulty: Very easy
Preparation time: approximately 10 min.

 

 

 

 

PREPARATION

Drain the mussel meat in a colander. Generously spread cream cheese on the salted crackers, top with mussels, garnish with young yellow leaves from the celery, freshly-ground pepper, and finely chopped dried prunes.


REFINEMENT

Instead of celery, use fresh, bright yellow dandelion from the garden, (park, at the side of the footpath, etc.).

Uwe Meßner’s wine recommendation: An ice-cold glass of Lillet Blanc with a piece of cucumber – simply heavenly.

Shrimp-Zucchini Mousse


SHOPPING LIST FOR APPROXIMATELY 8-10 DUMPLINGS


½ LARSEN Shrimp Spread (100g tube in the refrigerated section)
1 Small zucchini
1 Sheet of gelatin
150 g Crème fraîche
Salt, tomato paste
A few lettuce leafs
Dill for garnishing
 
Level of difficulty: Easy
Preparation time: approximately 10 min.
Wait time: approximately 30 min.

 

PREPARATION

Clean, wash and finely grate the zucchini. Soften the gelatin in cold water. Mix shrimp spread, crème fraîche and zucchini. Season with salt and tomato paste.

Press out the gelatin, dissolve it and stir it into the mousse. Allow the mousse to become firm.

Wash and clean the lettuce, let it dry. With 2 teaspoons form dumplings out of the mousse and arrange them on the lettuce leaves. Garnish with dill.