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Jersey Squares with Herb Mayo

19 May 2019

Yes, another asparagus canapé, but the season is very short lived and it is so very delicious. What is more, we have even managed to grow two asparagus plants ourselves. Not enough to feed guests, but definitely enough for us.  The daisies are home grown too...

This recipe is easy, does not take long to put together and is very make ahead.  The only pre-planning required is to make the terrine of Jersey potatoes well in advance, as it needs to chill for 8 or more hours.  

 

Ingredients - makes 24 squares

250g Jersey potatoes (or other new potatoes)

50g butter

40g chopped shallot

1 small garlic clove 

2 tsp finely chopped chives

2 tsp finely chopped parsley 

Seasoning

 

12 Asparagus tips (or 24 if they are small)

3 tbsp mayonnaise 

2 tsp finely chopped tarragon

1 tsp finely chopped parsley

1 tsp finely chopped chives

 

Method

Double line a loaf tin (13cm x 7cm) with cling film (or use an empty butter tub of similar size).

 

Peel the potatoes (not right I know, but the skins make the canapé look messy).  Cook till tender and then cut into even sized cubes.  Cool.

 

Melt the butter and sauté the shallots and garlic very gently for about 15 minutes.  Strain and discard the shallots, reserving the flavoured butter.

 

Mix the butter and herbs into the potatoes, season and press the potatoes into the loaf tin. Wrap the cling film over the top of the potatoes and chill for at least 8 hours with a weight on top.

 

Mix the chopped herbs into the mayonnaise.

 

Very lightly steam the asparagus and slice the spears lengthways into two.
 

Unwrap the potato terrine and carefully cut into mouthful sized squares.

 

Place a small spoonful of the herb mayonnaise on top of each and decorate with an asparagus spear.

 

This can be stored, lightly covered in the fridge for several hours.  Overnight is fine.  Take out of the fridge and keep in a cool place before serving.

 

 

 

 

 

 

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