Easy recipes to succeed on New Year’s Eve

Below we detail some plates with which, without a doubt, you will triumph.

Canape of salmon, cream cheese and honey

The starters are usually the star dish of the party. Snacking is something very Spanish and, therefore, what better way to start New Year’s Eve dinner than with some simple salmon rolls that will surely please everyone.

Ingredients:

• Smoked salmon – 100 g

• Cream cheese – 125 g

• Liquid cream – 15 ml

• Canape rolls – 8

• Honey – 15 ml

• Salt to taste

• Ground black pepper to taste

Elaboration:

Mix the cream cheese, cream and honey with a bowl. Season to taste.

We take the rolls -if it is fresh bread we toast them first- and spread this mixture on top.

We add the slice of salmon -cut each one in four to distribute-.

Prawns in oyster sauce

Seafood is always present in every house at Christmas time, but beyond the cooked prawn or grilled shrimp, we can give the dish a touch and go a little further to leave diners speechless.

Ingredients:

• 12 gambones

• 1 clove garlic

• Oyster sauce,

• Soy sauce,

• Water

• Chives for garnish

Elaboration:

We peel the prawns. In a bowl we collect the content of the heads, squeezing them between the fingers. The tails are sautéed until they have an intense orange color and we reserve them.

Chop the garlic and brown it a little. Add three tablespoons of the oyster sauce and the coral from the heads, stirring until it is integrated. Add two tablespoons of soy sauce and half a glass of water, stirring well. We let the sauce reduce and we return the shrimp tails to the pan.

Sweet and sour salmon

When dinner is sure, the table will be divided between the most carnivores and those who prefer fish. Beyond fillets in sauces or Wellington, lambs and suckling pigs, fish can be a tasty idea as a main dish.

Ingredients:

• 800g-1kg of salmon fillets

• 4 tablespoons of honey

• 3 garlic cloves

• 3 tablespoons soy sauce

• 1 tablespoon of rice vinegar

• 1 tablespoon of sesame oil

• 1 tablespoon grated fresh ginger.

Elaboration:

In a bowl, we prepare a sauce by mixing all the ingredients (except the salmon).

Then we place the salmon fillets on a baking tray lined with aluminum foil, and we brush them liberally with the sauce.

Wrap the loins with aluminum foil and bake for 15-20 minutes at 200ºC.

Cava mousse

It’s time for dessert, the nougat, the polvorones and marzipan … but you have to leave room for the grapes. If you want something light and to help lower the binge, this is your recipe.

Ingredients:

• 4 g de gelatina neutra

• 75 g of cream

• 50 g of cava

• 2 egg whites

• 50 g icing sugar

• Raspberries for garnish

Elaboration:

Heat the cream with the sugar until it starts to boil. Remove from the heat, add the gelatin, stir and pour the cava.

We mount the whites to the point of snow and add them little by little.

Refrigerate three hours and serve decorating with dehydrated raspberry or chocolate.