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Canape Parisienne

herbal.chef's picture
Canape Parisien is a wonderful preparation for your grand brunch plans! I served this dish to my brother last week and it was an immediate hit! Try this Canape Parisien recipe at your home.
Ingredients
  White bread slices 6
  Hard cooked eggs 3
  Butter 1⁄4 Cup (4 tbs) (Half Stick, At Room Temperature)
  Chopped chives 3 Tablespoon
  Freshly ground black pepper To Taste
  Mashed foie gras/Ham / sardine spread 6 Tablespoon
  Ripe tomato slices 6 , peeled
  Mayonnaise 1⁄2 Cup (8 tbs) (Preferably Homemade)
  Sour cream 1⁄2 Cup (8 tbs)
  Lemon juice 1 Tablespoon
  Capers 3 Tablespoon, drained
  Tomato paste/Ketchup 1 Tablespoon
  Finely chopped fresh parsley/Watercress 1⁄2 Cup (8 tbs)
  Salt To Taste
Directions

Toast the bread and, using a large biscuit cutter, cut out the center of each slice.
Butter the toast rounds and reserve trimmings for another use.
Cut the eggs in half and mash the yolks well.
Mix with butter and chives and season to taste with salt and pepper.
Fill the cavities of the hard cooked whites with the yolk mixture.
Spread the toast rounds with the mashed foie gras or ham spread and top with a slice of tomato.
Place one stuffed egg half, stuffed side down, in the center of each tomato slice.
Combine the remaining ingredients and mix well.
Spoon the mixture over the canapes.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer

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