Veggie salad cocktail

‘My parents used to serve a crab cocktail in beautiful antique coupe glasses as a starter at Christmas. I found the making of the sauce particularly intriguing, since whipped cream was used for it; making it very soft and salty. What a delicious flavor. When we switched to a veg version, we found that it doesn’t really matter what you hide under this sauce because it goes brilliantly with so many different flavors and textures! For a luxurious party feeling, I chose the beautiful flavors and textures of grilled oyster mushrooms, samphire, avocado and tomato.’

– Maartje Borst

Ingredients

Serves 4-6

 

150 g oyster mushrooms
3 tbsp olive oil
1 clove garlic, peeled and crushed
a pinch of paprika
salt and pepper to taste
75 g samphire
1 avocado, in strips
4 big tomatoes, into segments
a few drops of lemon juice
approx. 100 ml vegan whipping cream
2 tbsp tomato puree
2 tbsp vegan mayo
a few drops of vegan Worcestershire sauce
a pinch of chilli powder
a few sprigs of leaf parsley, finely chopped

 

Additional equipment
grill pan
coupe glasses

Preparation

Tear the oyster mushrooms into strips. Mix them with the olive oil, crushed garlic clove, paprika and salt and pepper to taste. Heat the grill pan on high heat. Briefly grill the strips on both sides until a nice grill strip appears.

 

Bring some water to a boil in a small pan. Blanch the samphire for about 10 seconds in the boiling water. Drain in a sieve or colander and immediately rinse with cold water to stop the cooking process.

 

Divide the oyster mushroom strips, avocado and tomato over the glasses and flavor with some salt and pepper. Squeeze a little lemon juice on the top and add the samphire.

 

Whip the cream as stiff as possible with a squeeze of lemon juice.

 

You don’t need all of the whipped cream. However you cannot whip less than a third packet, so use the whole packet and save the rest for a dessert. Mix the tomato puree with the vegan mayo, some Worcestershire sauce and chilli powder. Fold 3 tablespoons of the whipped cream through the sauce, so that it becomes wonderfully salty and airy.

 

Spoon a nice dollop of sauce onto each coupe glass and sprinkle with a pinch of paprika or chilli powder and the parsley.

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