To end 2016 on a high note, Dourthe chef Frederic Bozzo suggests the perfect way to entertain friends with an exciting array of delicious appetisers. Festive and convivial, it’s a great way to spend time with your guests and enjoy every second of your evening. Allow 8 to 10 pieces per person for a generous serving:

Preparation time : 4 hours


Smoked salmon rillettes toaststoast-de-rillette-de-saumon-fume

To prepare the rillettes, mix smoked salmon and single cream and add a dash of pepper. Spread on thinly sliced toasted baguette.


Tapenade and red mullet toasts

toast-de-tapenade-et-filet-de-rouget-jpegTo make the tapenade, mix either fresh or conserved black olives with olive oil to form a thick paste. Add a couple of anchovy fillets at this stage for a slightly tangy flavour. Meanwhile heat a frying pan with olive oil and pan-sear the red mullet and season. Spread the tapenade on toasted bread and decorate with a slice of red mullet.


Sun-dried tomato and cured duck breast club sandwich

club-tomate-confite-et-magret-secheCombine fromage frais with a dash of crème fraiche, salt, pepper and chopped chives. In a separate bowl, mix the dried tomatoes with olive oil to form a paste. To assemble the sandwich, spread the fromage frais mixture on a slice of bread. Next, cover with a layer of duck breast and a second slice of bread. Spread the tomato paste on the next top layer and finally cover with a third slice of bread. Wrap in clingfilm and leave in the fridge overnight. Before serving, cut into small squares and secure with a cocktail stick.


Langoustine and sesame seeds

langoustine-au-sesameRemove the shell and keep only the tails. Insert a cocktail stick along the length of the tail to secure. Sprinkle sesame seeds in an oven tray. Place the langoustines on the tray with their cocktail sticks, season with salt and pepper, add more sesame seeds and drizzle with olive oil. Bake for 3-4 minutes in the oven pre-heated to 200°C and serve.


Prawns wrapped in smoky bacongambas-au-lard-fume

Shell and clean the prawns. Wrap each prawn in a rasher of smoked bacon and secure with a cocktail stick. Transfer to a frying pan over a high flame and sear in a dash of olive oil. Season with salt (fleur de sel) and pepper before serving.


Salmon and chive tartare

tartare-de-saumonChop fresh salmon, finely chop a shallot and a handful of chives. Combine the ingredients well and season with salt and pepper. Add a dash of olive oil. Add lemon juice to taste if required.
Serve in appetizer spoons or on toasts.


Scallops with smoked duck breastsaint-jacques-au-magret-fume

Ensure the coral is removed from the scallops. Wrap each scallop in a slice of smoked duck breast and secure with a cocktail stick. Heat olive oil in a frying pan and quickly sear. Season with freshly milled pepper and fleur de sel.


Mussel and chorizo brochettes

brochette-de-moule-au-chorizoUse decent sized mussels. Slice the chorizo into rounds.
Slide a mussel, a slice of chorizo and another mussel onto a bamboo stick.
Season with freshly milled pepper and sear over a high flame. The chorizo should be salty enough without adding further salt!


Mini pork and pineapple brochettes

mini-brochette-de-porc-a-lananasCut pork loin into small cubes and do the same with either fresh or tinned pineapple.
To assemble the brochettes, slide a cube of pork, then pineapple, then pork onto a bamboo stick.
Season with freshly milled pepper and fleur de sel and sear over a high flame.


Mini duckling and apricot brochettes

mini-brochette-de-canette-aux-abricotsCut duckling breasts into cubes. Cut dried apricots in half.
To assemble the brochettes, take a cube of duckling, then apricot and finally duckling. Ensure the duckling is skin side on the outside at the top and bottom of the brochette to hold it all together.
Season with freshly milled pepper and fleur de sel and sear over a high flame.


Mushroom Velouté

veloute-de-cepesPan fry mushrooms, chopped shallots and a small amount of veal stock and leave to cook. When reduced, add single cream, stir well and allow to reduce once again. Season with salt and pepper according to taste. Serve in small cups.


Platter of fine cheeses

plateau-de-fromages-affinesPrepare thin slices of cheese and serve with several types of bread and sweet and savoury biscuits. The platter could include Comté (18-24 months), mature Mimolette and Saint Nectaire


(photos :

Top Tips from the Chef

For dessert, try serving in eye-catching verrine glasses, such as Mango bavarois, Loupiac Gelée and Raspberries or Chocolate Macarons.

for this recipe
Château Rahoul
Château Rahoul

To marry with the many varied and original flavours, look no further than Chateau Rahoul Graves for the very best option. The perfect blend of Semillon and Sauvignon blanc lends richness and lovely freshness, which makes a heavenly match not only with the seafood, but also with the Mimolette and Comté cheeses. The meat-based nibbles and Saint Nectaire call for a Chateau Rahoul red, with its silky tannins and lovely balance. And why not throw caution to the wind and try the red with the scallops or the white with the pork and pineapple combo?

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