{"id":451,"date":"2011-04-11T03:47:36","date_gmt":"2011-04-11T03:47:36","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=451"},"modified":"2011-04-11T03:47:36","modified_gmt":"2011-04-11T03:47:36","slug":"hors-doeuvre-platte","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/hors-doeuvre-platte\/","title":{"rendered":"Hors d’oeuvre Platte"},"content":{"rendered":"

Zutaten:<\/i><\/b>
\nPikante Champignons<\/em>
\n1 kleine Dose Champignons
\n1 kleine feingehackte Zwiebel
\n1 EL gewiegte Petersilie
\n6 gef\u00fcllte Oliven
\n4 EL \u00d6l
\n2 EL Essig
\nSalz
\nwei\u00dfer Pfeffer
\nPeperoni und Petersilie zur Garnierung
\nH\u00fchnerfleisch-Cocktail<\/em>
\n2 gekochte oder gebratene H\u00fchnerbr\u00fcste
\n6 Cocktailkirschen
\n4 Scheiben Ananas
\n2 EL Mayonnaise
\n1 EL Sahne
\n1\/4 TL Curry
\n1\/4 TL Salz
\n1 Messerspitze wei\u00dfer Pfeffer
\n1 Zitronenscheibe
\nGarnierter R\u00e4ucherlachs<\/em>
\n3 hartgekochte Eier
\n1 Dose R\u00e4ucherlachs
\n2 EL Kaviar
\n1\/2 Bund Dill<\/p>\n

\nZubereitung: <\/b>
\nDie abgetropften Pilze mit halbierten Oliven mischen und mit einer Marinade aus Essig, \u00d6l, Pfeffer, Salz, gewiegter Petersilie und Zwiebelw\u00fcrfelchen anmachen. Mit Peperoni und Petersilie garnieren.
\nH\u00fchnerfleisch und Ananasscheiben in W\u00fcrfel schneiden, Cocktailkirschen halbieren. Alles mit einer gut verr\u00fchrten Sauce aus Mayonnaise, Sahne und den Gew\u00fcrzen vermengen. Mit Zitronenscheibe und Cocktailkirsche garnieren.
\nEier sch\u00e4len und vierteln. Den Lachs gut abtropfen lassen und zu R\u00f6llchen formen. Eiviertel und Lachsr\u00f6llchen zusammen dekorativ anrichten, mit Kaviar und Dill garnieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten: Pikante Champignons 1 kleine Dose Champignons 1 kleine feingehackte Zwiebel 1 EL gewiegte Petersilie 6 gef\u00fcllte Oliven 4 EL \u00d6l 2 EL Essig Salz wei\u00dfer Pfeffer Peperoni und Petersilie zur Garnierung H\u00fchnerfleisch-Cocktail 2 gekochte oder gebratene H\u00fchnerbr\u00fcste 6 Cocktailkirschen 4 Scheiben Ananas 2 EL Mayonnaise 1 EL Sahne 1\/4 TL Curry 1\/4 TL Salz … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[60],"tags":[],"class_list":["post-451","post","type-post","status-publish","format-standard","hentry","category-abendessen","item-wrap"],"yoast_head":"\nHors d'oeuvre Platte<\/title>\n<meta name=\"description\" content=\"- Hors d'oeuvre Platte\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/hors-doeuvre-platte\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hors d'oeuvre Platte\" \/>\n<meta property=\"og:description\" content=\"- Hors d'oeuvre Platte\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/11\/hors-doeuvre-platte\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-04-11T03:47:36+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Hors d’oeuvre Platte\",\"datePublished\":\"2011-04-11T03:47:36+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/\"},\"wordCount\":153,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Abendessen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/\",\"name\":\"Hors d'oeuvre Platte\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-04-11T03:47:36+00:00\",\"description\":\"- Hors d'oeuvre Platte\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/04\\\/11\\\/hors-doeuvre-platte\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hors d’oeuvre Platte\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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