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Potato, Anchovy, and Roasted Vegetable Canapé

Here's a bite-sized appetizer that doesn't need any bread at all! Ingredients for 4 people 4 medium potatoes. 1 onion. 30g butter. roasted red pepper and eggplant. anchovies in oil. salt. extra virgin olive oil. Preparation To roast the pepper and eggplant, you can see how to do it here . Set them aside when done. Slice the onion into thin strips and sauté it with the butter and a few drops of oil until it caramelizes nicely. In a large pot, place the whole potatoes, scrubbed clean but with their skins on, and cover them with cold water. Add salt and bring to a boil, then let them cook for about 30 minutes. Once they're cooked, let them cool completely before peeling and slicing them into rounds about 1 to 1.5 centimeters thick. Now comes the fun part — spread the caramelized onion over each potato round, then top with strips of roasted pepper and eggplant. Sprinkle just a pinch of salt over the vegetables, and finish with the anchovies (you ca...

Sushi

Sushi is a well-known Japanese dish enjoyed worldwide. It's surprisingly easy to make at home and welcomes all sorts of creative combinations. What makes it special is how nutritious it is — the seaweed is packed with protein, minerals, iodine, and vitamins.
And honestly, it just tastes good.















Ingredients

  • 1 packet of Japanese seaweed sheets (you'll find them at most supermarkets).
  • Japanese rice.
  • Japanese rice vinegar.
  • Quail eggs.
  • Sliced smoked salmon.
  • Salt and sugar.

Preparation

  1. Cook the rice following the packet instructions carefully — this part really matters. Add salt to taste.
  2. Stir in the rice vinegar and a teaspoon of sugar while the rice is still warm.
  3. Boil the quail eggs for 5 minutes, then cool them under cold water and peel.
  4. Lay out a seaweed sheet and spread rice over it, leaving the edges bare so it doesn't spill out when you roll. Line up the peeled quail eggs down the center and cover them with strips of smoked salmon.
  5. Roll up the seaweed sheet tightly. If you don't have a bamboo mat, just roll it like a jelly roll, pressing firmly as you go to keep everything snug. Pop it in the fridge to firm up.
  6. Once it's cold, slice the roll into pieces about 2 to 3 cm thick.
  7. Serve with soy sauce on the side in a small bowl.

Notes

Like I mentioned, this recipe is wonderfully flexible. You can swap in different vegetables, raw fish, marinated fish — whatever you fancy or have on hand.
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