Cheese baskets with surimi salad

Name: Cheese baskets with surimi salad
Ingredients: 200 g Dalia cheese; 425 ml sweet corn; 150 g surimi; 2 spring onions; 1 egg; 150 g Greek yogurt; 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 1 medium avocado; 15 ml lemon juice

Appetizers - Cheese baskets with surimi salad by Jeana P. - Recipia

Cheese baskets with surimi salad are usually served cold as an appetizer, with golden edges and a crisp base. The surimi, corn, avocado and egg filling stays soft, and you can pick up the baskets without cutlery. I arrange them on a small platter in two rows so they’re easy to take. Prep: 20 minutes. Cook: 28 minutes. Rest: 10 minutes. Total time: 58 minutes. Servings: 6. About 245 kcal and 15 g of protein per serving.

Ingredients

For the baskets

200 g Dalia cheese

For the salad

425 ml sweet corn
150 g surimi
2 spring onions
1 egg
150 g Greek yogurt
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 medium avocado
15 ml lemon juice

Preparation

1. Boil the egg for 10 minutes, then let it cool completely. 2. Preheat the oven to 200°C and grate the cheese. 3. Put a tablespoon of grated cheese on a baking tray lined with parchment paper, making six well-spaced piles. Bake each batch for 6 minutes, until the cheese melts and the edges turn golden; repeat until you have 18 rounds. 4. While they’re hot, place the rounds in muffin or tartlet tins and shape them into little baskets with your fingers. Leave them to cool for 10 minutes. 5. Remove the wrappers from the surimi sticks and cut them into small cubes. Rinse the corn with cold water and leave it to drain. Finely chop the spring onion and cooled egg, then dice the avocado and coat it well with the lemon juice. 6. Mix the surimi, corn, onion, egg, avocado and Greek yogurt. Season with salt and pepper, then fill the baskets.

Notes

On a platter of cold appetizers, I put them alongside other little bites. Keep the baskets and salad separately in the fridge for up to 3 days, then fill them close to serving time; the salad softens the cheese. Any well-drained cold salad works as another filling. Dalia cheese is easier to grate when cold, while very moist cheese is harder to shape and can leave grease on the paper. If the Greek yogurt is runny, add it gradually and stop when the salad holds together. When filling, stop before the salad rises above the edges. This dish contains dairy and egg.