South American appetizer board

Name: South American appetizer board
Prep time: 45 min
Total time: 110 min
Yield: 8
Ingredients: 30 g tortilla chips; 30 g coconut chipsko; 200 g guacamole; 1 eggs; 500 g salmon fillets without skin; 30 g tortilla bowls; 1 onions; 3 garlic cloves; 1 tin red kidney beans; 2 tomatoes; 1 red chillies; 1 red onions; ½ bunch coriander; 2 limes; 1 spring onions incl. green parts; 200 g baby lettuce; 150 g mini peppers; 1 avocados; 100 g minced meat (beef and pork); 8 wooden skewers; 4 tbsp olive oil; ½ dl olive oil; ½ dl red wine vinegar; 1 cake dough, rolled into a rectangle; 1 tbsp tomato puree; 1 tin corn kernels; 1 glass baby corn cobs from a jar; 1 ½ tsp salt; 2 tsp smoked paprika; a little pepper

Ingredients

8 person

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Empanada filling

1 tbsp olive oil

100 g minced meat (beef and pork)

1 onion, finely chopped

1 garlic clove, squeezed

1 tbsp tomato puree

¾ tsp salt

1 tin red kidney beans (approx. 215 g), rinsed, drained

1 tin corn kernels (approx. 140 g), rinsed, drained

Empanadas

1 cake dough, rolled into a rectangle (approx. 25 x 42 cm)

1 egg, beaten

Pico de gallo

2 tomatoes, cut into cubes

1 red chilli, deseeded, finely chopped

1 red onion, finely chopped

1 garlic clove, squeezed

½ bunch coriander, finely chopped

1 tbsp olive oil

1 lime, the whole juice

½ tsp salt

Salmon-marinade

½ dl olive oil

½ dl red wine vinegar

1 lime, rinsed with hot water, dabbed dry, use grated zest and juice

1 garlic clove, finely chopped

2 tsp smoked paprika

500 g salmon fillets without skin, cut into approx. 2 cm cubes

Salmon skewers

¼ tsp salt

a little pepper

8 wooden skewers (soaked in water for approx. 30 mins.)

2 tbsp olive oil

1 spring onion incl. green part, cut diagonally into slices approx. 5 mm thick

Board

30 g tortilla bowls

200 g baby lettuce, leaves removed

150 g mini peppers, cut in half

200 g Karma Guacamole

1 glass baby corn cob from a jar (approx. 215 g), rinsed, drained

1 avocado, cut into wedges

30 g tortilla chips

30 g coconut chipsko

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How it's done

Empanada filling

Heat the oil in a frying pan. Add the meat, brown for approx. 4 mins. Reduce the heat, fry the onion and garlic for approx 2 mins. Add the tomato puree, cook briefly, season with salt. Remove the pan from the heat, mix in the beans and sweetcorn, leave to cool.

Empanadas

Roll out the pastry, cut out eight circles (each approx. 10 cm in diameter). Place 1 tbsp of filling in the middle of each circle. Brush the edges with a little egg, press together over the filling. Press the edges down firmly with a fork. Place the empanadas on a baking tray lined with baking paper. Brush with a little egg, prick with a fork. Set aside the remainder of the filling.

To bake the empanadas

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove, allow to cool slightly.

Pico de gallo

Mix the tomatoes with all the other ingredients up to and including the lime juice, season with salt.

Salmon-marinade

Combine the oil with all the other ingredients up to and including the paprika. Mix the salmon with the marinade, cover and leave to marinate in the fridge for approx 30 mins.

Salmon skewers

Season the salmon, thread onto the skewers. Heat the oil in a griddle pan. Grill the skewers for approx. 3 mins. on each side. Remove, add the spring onion, grill for approx. 5 mins.

Board

Fill the tortilla bowls with the reserved empanada filling. Serve the baby lettuce leaves and all the other ingredients along with the empanadas, pico de gallo, skewers and tortilla bowls on a large, clean board.

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