Finger food with beetroot couscous and caprino cheese

If you are looking for a very tasty appetizer that is very easy to prepare and looks just scrumptious, we have what you are looking for: shot glasses with beetroot couscous and caprine cheese. If you have never tasted this type of couscous, you should definitely try it… it is really tasty and soft! 

• Preparation: 10 minutes
• Cooking: 4 minutes
• Cooking method: Stove
• Difficulty: Very easy
• Servings: 2 shot glasses
• Cost: cheap

Ingredients

• 50 ml of water
• 50 g of beetroot couscous
• 1 teaspoon of salt (scarce)
• 1 tablespoon of extra virgin olive oil
• 300 g of caprine cheese
• Fresh dill
• 1 slice of smoked salmon
• Lumpfish eggs (caviar substitute) 

Preparation

Pour water into a non-stick pan, add salt, extra virgin olive oil and wait for it to boil. When boiling, turn off the heat and then pour the beetroot couscous, cover with a lid and let it rehydrate for about 4 minutes. After the time is over, mix the couscous with a fork.

Wash, dry and chop a little fresh dill then add it to the Caprino cheese and mix to obtain a homogeneous cream.

Now you can compose your shot glasses. Pour a little beet couscous into the bottom of the glass to create a layer then pour a few teaspoons of goat cheese and create another layer. Proceed in the same way for the other layers, concluding with the goat cheese.

Cut the salmon into strips and then roll them a bit obliquely on themselves so as to create a flower.

At this point, decorate with a few sprigs of fresh dill and finish by sprinkling red lumpfish eggs on the surface and on the salmon “flower”.

Your shot glasses with beetroot couscous and Caprino cheese are ready to serve.

Enjoy your meal!!

 

Properties of dill

Dill (Anethum graveolens) is a plant with small yellow flowers of the Ombrelliferae family. It is native to India and looks a lot like fennel and anise but compared to these spices it has a much more aromatic and pungent flavor.

Both the seeds, brown-green with characteristic light streaks, and the leaves of the plant are used for their properties. Fresh dill seeds do not smell good, but they become very aromatic when dried.

The properties of dill are many, so much so that this spice has been used since ancient times as a natural remedy for many ailments. Dill is carminative (promotes the expulsion of gas from stomach and intestines) and antispasmodic, making it perfect for colics, stomach cramps and hiccups. It is also an excellent natural remedy for halitosis.

Its diuretic and purifying properties make it a great ally against cellulite as it helps eliminate waste, which causes the accumulation of excess fluids. Drinking an infusion of dill seeds before bed is a good habit as this plant promotes digestion and fights insomnia. Another property of dill is to heal and regenerate nails: crushed seeds or leaves are excellent for preparing strengthening compresses.

The use of dill in cooking is not as widespread in some European countries as it is in the Middle East. In Germany and Hungary it is used to prepare sweet and sour pickles; in Scandinavia it flavors salmon, eggs, shellfish, potatoes and soups; in Greece, dill leaves accompany feta and legumes and it is not uncommon to find bread enriched with the seeds of this spice. In general, dill goes well with boiled vegetables, grilled meats, fatty fish and marinades. Excellent for sprinkling on hard-boiled eggs. A delicious digestive liqueur is also prepared with dill; olive oil and vinegar can be flavored with it as well.

Properties of lumpfish roe

Although less valuable than traditional caviar, lumpfish roe has many properties. These small crunchy pearls with a sweet and savory taste, are a source of essential omega-3 fatty acids as well as iodine, potassium and selenium. Although precise data on the nutritional values of lumpfish roe are not available, it can be assumed that they are similar to those of other fish roe. They are fairly caloric, rich in cholesterol, but also a source of vitamins B, D and E.

Lumpfish roes, paired with creamy and slightly acidic cheeses, allow you to create perfect canapes for a sophisticated aperitif. Alternatively, they are excellent on canapés with mayonnaise.