6 servings
Mix all the ingredients, reserving some blueberries and parmesan cheese for decoration.
Once done, assemble in transparent glasses; add 2 tablespoons of salmon tartare and decorate with blueberries and parmesan cheese on top.
Coriander and Blueberry Mousse
Focaccia with raspberries, Roquefort cheese and onion in red wine
Smoked salmon bruschetta with huancaina-style mayonnaise
ROQUEFORT & POMEGRANATE PHYLLO DOUGH ROLLS
BRIE AND BLUEBERRY BITES
Roquefort cheese and raspberries in syrup crostini
Vegan sandwich with raspberry mayonnaise
MAQUI BERRY TOASTS WITH RICOTTA, AVOCADO AND BLUEBERRIES
SMOKED SALMON, CREAM CHEESE AND BLACKBERRY-FILLED PROFITEROLES
Roast beef and raspberry appetizer