Kriter cocktail with honey and toasts
For 6 people
Preparation : 20 min
Cooking : 3 min
Refrigeration: 1 h
- 1 bottle of Kriter demi-sec
- 6 tsp of liquid honey
- 10 cl of Cointreau
- 12 slices of sandwich bread
- 12 mini blinis
- 4 slices of smoked salmon
- 12 thin slices of mi-cuit foie gras terrine
- 20 cl of thick creme fraiche
- 1 sachet of Madeira jelly
Prepare the Madeira jelly as indicated on the packet and chill for an hour before cutting it into small cubes.
Toast the bread and keep warm. Reheat the blinis in the oven. Keep warm.
Cut the slices of smoked salmon into small slices.
Arrange the blinis and slices of bread on a plate. Place the foie gras on the bread and the smoked salmon on the mini blinis. Add a dash of creme fraiche to the smoked salmon and the cubes of jelly to the foie gras.
Prepare the cocktails: pour the Kriter, honey and Cointreau into the shaker. Shake energetically. Pour into the flutes. Serve immediately with the toasts.