After the soup bar, follow-up to the buffet for 50 with glasses and salty bites. Just as I had 4 soups, I prepared 4 glasses and 4 savory appetizers. A colorful result, with all kinds of different tastes and looking fashionable, I hope!…

For glasses, all recipes are to be multiplied by 3 for 50 glasses of 5cl.

First the star recipe: the raw salmon with wasabi-whipped I suddenly had the idea one day when I woke up (which greatly worried MiniCook who does not always understand where my culinary thoughts come from). It has by far won all the votes of the guests while I was afraid the presence of wasabi might worry some. Ideally, I wanted to add a crunchy wasabi pea on top (those served you in Japanese restaurants before your meal) but I couldn't find any on that day, that's too bad; other than that I must admit that it was almost perfect in texture and taste.

In second place the guests chose a simple recipe, very quick but refreshing and original: the Zucchini-Cream Cheese-Ham Glass, which made a few people discover raw zucchini, they had no idea that it could be so good.

Bottom ranking are two recipes which were tied in votes and still very much appreciated: the Beet Mousse that I made for Come Dine with Me and that people asked about a lot, and the Asparagus and Roe Cream that I tasted at my Aunt Catherine this summer and which I personally love!

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Raw Salmon and Wasabi Whipped Cream Glass

Prep: 30mins

Serves 8 medium glasses or 15 small glasses

- 350g salmon filets (frozen or fresh)
- 40cl whipping cream
- 2 tablespoons wasabi
- few drops of green food coloring
- sesame seeds (black if possible)
- crunchy wasabi peas (decoration)
- salt, pepper

If salmon is not frozen, put in the freezer the night before to kill all the bacteria (essential since it will be served raw).

2 hours before, take the salmon out of the freezer to defrost. Start cutting when still a little frozen, this facilitates the cutting. If the filets still have the skin, remove it by sliding a knife between the skin and the filet and then cut into small dices. Keep refrigerated.

In a bowl, with a mechanic whisk, raise the chilled cream into a whipped cream with a pinch of salt and pepper and a few drops of green food coloring to get a color close to wasabi. In a small separate bowl, mix thoroughly 2 tablespoons wasabi and 2 tablespoons whipped cream, then carefully incorporate the whipped cream and then reuse the mechanic whisk to unify. Keep refrigerated.

Fill the glasses with tiny cubes of raw salmon and then using a small spoon or pastry bag, add layer of wasabi whipped cream. Sprinkle with sesame seeds and possibly a crunchy wasabi pea. Serve chilled.
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Zucchini, Cream cheese and Ham Glass

Prep: 15mins

Serves 8 medium glasses or 15 small

- 1 small zucchini
- 80g de cream cheese (like Philadelphia or St Môret)
- 1 tbsp cream (or sour cream)
- 4 slices of cooked ​​ham
- pepper

Rinse and hull the zucchini and grate. Place in a strainer and let drain before you press them between sheets of absorbent paper to remove excess water.

Mix the cream cheese in a bowl with a tablespoon of cream. Add pepper.

Mix the ham.

Arrange the glasses with a layer of shredded zucchini, a layer of cream cheese and a layer of shredded ham.
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Cream of Asparagus glasses- Fish eggs Catherine

Prep : 15 min
Cooking : 15 min

Serves 8 medium glasses or 15 small glasses

- 450g asparagus, canned (non-drained weight )
- 250g mascarpone
- 1 egg
- salt and pepper
- lumpfish roe
- poppy seeds

Cook a boiled egg and then peel. Drain the asparagus and mix them with the mascarpone and hard-boiled egg for several minutes until you obtain a smooth and uniform texture . Add salt, pepper and poppy seeds with a spoon (do not mix)

Fill the glasses and decorate by placing half a teaspoon of lump roe on top.
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Glasses of beetroot mousse Bea

Prep: 15mins
Cooling: 1hr

Serves 6 glasses

- 1 cooked beetroot (250g)
- 8 tablespoons of cream
- juice of 1 / 2 lime
- balsamic vinegar
- crushed walnuts
- salt, pepper, garlic powder

In a bowl, with a mechanic whisk, raise the chilled cream by whipping with a pinch of salt and pepper and refrigerate.

Cut beets into coarse pieces and put it in the blender. Mix until you obtain a thick puree. Add a touch of garlic powder and juice of 1 / 2 lime. Add salt, pepper. Mix again a few seconds.

Put 2/3 of the beet purée in the bottom of the glasses. Add 1/3 of the plain whipped cream , to the 1/3 of the remaining beet puree and mix gently. Add this mixture to the glasses to form the second layer.

Add the 2/3 of remaining whipped cream in the glasses for the third layer. Pour 1 drop of balsamic vinegar cream on each glass. Refrigerate at least 1 hour.
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Then savory bites. No major effort of creativity, but safe recipes approved by the sweet tooths:

- Mini-cupcakes roquefort, pears, nuts: Recipe Roquefort Cupcakes with, pears, nuts with the quantities multiplied by 2

- All-tomato mini-cupcakes: Recipe All-Tomato Cupcakes with the quantities multiplied by 2

- Tortilla, cut into small cubes with spikes (no photo) : Recipe Spanish Tortilla with the quantities multiplied by 2, small pieces of marinated peppers and more, and cooking in a cake pan in the oven at 180 degrees for 25 minutes instead of the frying pan

- Flammekueches cut into small squares (no photo) : Recipe Flammekueche with the quantities multiplied by 2 (or 2 flammekueches)