Lamb seasoned with herbs for the Easter table
- Blinis and roe with accompaniments OR
- Spinach cappuccino
- Lamb seasoned with herbs
- Mango fool and pasha mousse
Blinis
Spinach cappuccino and roe garnish
10 cm piece of leek
1 tbsp olive oil
150 g spinach leaves
100 g rocket
7 dl vegetable stock
1 dl cream
bunch of dill
Nutmeg and Spice Island celery salt.
Roe garnish
Cut a round from a slice of toasted bread, butter it. Place a teaspoon of roe and dill to garnish and place the small bread on top of the serving of soup so that it floats.
Rinse the spinach and rocket. Drain and chop coarsely. Slice the leek and brown it first in a drop of oil. Add the leaves and boiling stock. Cook for 10 minutes. Add the cream and purée with a blender into a frothy soup and season with nutmeg and celery salt. Serve from cups as a starter or intermediate course.
Lamb seasoned with herbs
Mango fool and pasha mousse
300 g Stockmann Meals pasha mousse
2 dl good fresh orange juice
1 can of tinned mango together with the juice
Purée with a blender. Serve into four soup bowls. Add 2 - 3 tablespoons of pasha mousse.
