Royal Leerdam Amira Amuse Glass 15 Cl - 6 Pieces
Pasabahce Timeless Amuse Glass 23,6 Cl - 4 Pieces
Pasabahce Elysia Amuse Glass 23,5 Cl - 4 Pieces
RCR Circus Low Tumbler 17 Cl - 6 Pieces
Salmon & avocado
the recipe that always works
Mash the avocado with lemon juice, salt and pepper until roughly combined.
Spoon the avocado into the bottom of the glass and press it down gently so the layer is nice and flat.
Top with the salmon and add a small dollop of crème fraîche.
Finish with dill and freshly ground pepper. You can make them up to four hours ahead if you cover and refrigerate them.
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The formula that always works
A good appetizer glass always has three layers. At the bottom, a soft, creamy base, such as avocado mousse, hummus, thick soup, or cream cheese. On top, the main ingredient that adds flavor and bite: fish, ham, grilled vegetables, or smoked chicken. Finish with something fresh or crunchy for contrast, such as herbs, toasted nuts, fried onions, or a drizzle of oil. You don't need more than three or four ingredients. It's one bite; you won't even taste a fifth flavor. Always let the top layer rise just above the rim. That way, your glass immediately looks polished.
The right glasses
Appetizer glasses are deliberately small, 5 to 15 cl, because each one is meant for one or two bites. If you're making layers, use narrow, straight glasses. The layers are clearly visible, and it's easy to reach the bottom with your spoon. For tartare, salad, and anything you don't stack, wider dishes work better. Allow six to eight glasses for six guests, because everyone will definitely take two. And choose dishwasher-safe glass. Afterwards, they all need to be cleaned at once.
Royal Leerdam Amira Appetizer Glass 15 cl (6 pieces)
La Rochère Bubble Amuse Dish 5 cl (6 pieces)
Total € 40,90, enough for six guests with two rounds.
Eight fillings
Salmon & avocado, the recipe above, the safest choice.
Shrimp cocktail, Dutch shrimp, cocktail sauce, lettuce, lemon.
Gazpacho, cold tomato soup with a cucumber cube.
Serrano ham & melon, with a basil leaf and olive oil.
Goat cheese & beetroot, with walnuts and honey.
Tuna tartare, with soy sauce, sesame, and spring onion.
Caprese, mozzarella, tomato, basil, balsamic.
Pea soup with mint, cold in summer, warm in winter.
Serving tip
Fill the glasses with a piping bag, not a spoon. That keeps the insides clean and the layers neat. Put a damp tea towel under the tray so nothing slides around. Don't forget the little spoons, or eating your snack will be a hassle. Allow two per person. They disappear faster than you expect.
Frequently asked questions
Which glasses do you use for amuse-bouches?
Glasses from 5 to 15 cl. Slim, straight ones for layers and wide, shallow ones for tartare and salad. Take a look at our amuse-bouche glasses.
How many amuse-bouches should you allow per person?
For a dinner, allow two per person as a starter. If it's just drinks and snacks, allow four to six per person and make two or three different fillings.
How far in advance can you make them?
You can make most fillings four to six hours in advance and keep them covered in the fridge. Make fillings with avocado or fresh herbs on the day itself. Soups can be made a day ahead.
Can you also serve amuse-bouche glasses warm?
Yes, if the glass can handle it. Hot soup is no problem for tempered glass. Never pour boiling liquid into a cold glass, and don't put the little glasses in the oven.
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