I’m coming back today with another easy but fancy amuse-bouche that I’m sure all your guests will love! This time I decided to make a Russian-style amuse-bouche composed of a warm and crispy rösti, a soft and fresh crab meat and topped with a vodka infused whipped cream and some lumpfish caviar and dill. It seems complicated but I promise it’s very easy to make!
Your first step will be to make the vodka infused whipped cream. For those who don’t like alcohol or strong alcohols, don’t be worry as you will not be able to taste the vodka. Vodka doesn’t have much flavor but I found that it adds a nice kick and there is no more Russian than vodka. The sugar and lemon add a little bit of sweetness to it as well. I didn’t want to add anything to the crab as it already has a subtle flavor and I really wanted it to stay as natural and light as possible. And as you may have noticed I used my röstis from last week to make these amuses-bouches. I found that they added a nice contrast of texture but also temperature as the rösti is warm when the crab and whipped cream are fresh. And it also add a nice crispiness to the amuse-bouche! Also for those who are not very familiar with it, lumpfish caviar is fake caviar and can be a bit salty so it’s good to use only a little as a decoration. Everything in this recipe is very easy to make and doesn’t take too long to prepare!
Let’s start cooking!
Ingredients (for about 20 amuses-bouches):
- Röstis (check out the recipe here)
- 150 g crab meat
- 100 ml heavy cream
- 2 tsp vodka
- Zest of half a lemon
- 1 tsp sugar
- lumpfish caviar
- Chopped dill
1-Pour the heavy cream in a bowl and add the vodka, lemon zest and sugar. Whip until it becomes thick and refrigerate.
2- Prepare the röstis like in the recipe here. You will have to make them smaller as it is an amuse-bouche, so try to make them bite size.
3- Now time to assemble the amuses-bouches. Place some crab meat on top of each rösti (you can add a little bit of lemon on them at that moment if you wish). Place the vodka infused whipped cream in a piping bag and pipe some on top of the crab meat. Decorate with some lumpfish caviar and chopped dill and serve immediately.
Another very easy but fancy amuse-bouche recipe that will delight your guests. The warm and crispy rösti goes very well with the soft and fresh crab and the sweet whipped cream add a nice little kick to it. Definitely a great culinary experience!
I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.