If you’re hosting guests for new year’s eve, this selection of Luxembourg finger food with an international twist is easy to make at home and sure to impress.
Gromperekichelcher with smoked salmonIngredients
300g potatoes
10g shallot
1 spoon of flour
½ egg
Parsley
Salt, pepper, nutmeg
2 slices of smoked salmon
50g sour cream
5g fresh dill
5g fresh chives
10g fresh horseradish, grated
Salt, pepper
Garnish: pickled cauliflower
Preparation
Peel and wash the potatoes
Grate the raw potatoes, add the finely chopped shallots and parsley
Incorporate the egg into the mixture, add seasonings and mix well
Add flour, form into patties and pan fry in hot oil
Mix the sour cream with the chopped herbs, the grated horseradish and season with salt and pepper
Garnish with smoked salmon, horseradish sour cream and the pickled cauliflower
Rieslingspaschtéit with Kapusta and carrot saladIngredientsPreparation
Slice the Rieslingspaschtéit
Cut the Kapusta (white cabbage) and the carrot into thin strips
Heat up the vinegar, salt and sugar
Pour over the Kapusta and the carrot and mix well
Place the Rieslingspaschtéit on the salad
Chlodnik with smoked Luxembourg troutIngredients Preparation
Place all the ingredients in a blender and mix well until smooth
Pass through a strainer and adjust the seasoning
Cut the trout in small pieces and place on top of the cold soup
Garnish with dill and serve
In previous instalments of this series with the Luxembourg hotel and tourism school, students prepared special dishes for a Christmas menu with a local and international twist, including rabbit pithivier as a first starter, Ukrainian pelmeni with Luxembourg cheese as a second starter, Romanian sarmale with polenta as the main course, and varenyky dumplings with mango and coconut for dessert.