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Print Recipe
Lemons with "Sea Symphony" Filling Recipe
Light summer bright appetizer with original serving in the form of stuffed lemons! It is filled with a variety of tastes! Your guests will be surprised by the unusual appearance of the dish and will be pleased with the contents of the original glasses! In the summer heat, serve chilled!
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the onion, three carrots on a grater, finely cut the Apple peeled from the skin and seeds.
    Cut the onion, three carrots on a grater, finely cut the Apple peeled from the skin and seeds.
  2. Marinate the onion - add vinegar, salt, pepper to the chopped onion and leave for 30 minutes. Pour the crushed apples and carrots with lemon juice for 1 minute.
    Marinate the onion - add vinegar, salt, pepper to the chopped onion and leave for 30 minutes. Pour the crushed apples and carrots with lemon juice for 1 minute.
  3. We cut off the lower part of lemons, but very little, for their stability. Cut off the top part - see the photo.
    We cut off the lower part of lemons, but very little, for their stability. Cut off the top part - see the photo.
  4. Carefully remove the pulp from the lemons with a spoon.
    Carefully remove the pulp from the lemons with a spoon.
  5. In a bowl, combine the mussels, pickled onions, prepared carrots and apples. You can add sesame seeds. For dressing-use oil from under the mussels, pepper and salt to taste.
    In a bowl, combine the mussels, pickled onions, prepared carrots and apples. You can add sesame seeds. For dressing-use oil from under the mussels, pepper and salt to taste.
  6. The prepared lemons are filled with filling, the top is decorated with mussels and sprinkled with sesame.
    The prepared lemons are filled with filling, the top is decorated with mussels and sprinkled with sesame.
  7. Before use, cool in the refrigerator for at least 45 minutes.
    Before use, cool in the refrigerator for at least 45 minutes.

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