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Cheese Canapés with Pea Mousse

Nr of servings
4
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4
Nr of servings

Ingredients

  • 4 slices bread
  • 1 lemon, juiced
  • 100 ml single cream
  • 1 teaspoon English mustard or wasabi
  • Canapés:
  • ground white pepper
  • hot paprika powder
  • 2 tablespoons soft butter
  • Mousse:
  • 4 slices Cheddar cheese
  • salt
  • 400 g Birds Eye peas
    Birds Eye Field Fresh Garden Peas 400g Frozen
  • 10 ml brandy
  • 1 tablespoon fresh mint, chopped

Preparation

  1. Boil the peas for 5–7 minutes, then drain and mash.
  2. Add the cream and season with the brandy, lemon juice, salt, pepper and mint. Keep it cool in the fridge.
  3. Mix the butter with mustard or wasabi until light and creamy.
  4. Spread onto the bread slices and top with cheese and a sprinkle of paprika.
  5. Cut these into rectanglee canapés, arrange around the mousse on a plate and serve.

Tags

Peas
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