Chiquetaille Trio: Canape, Verrine and Salad

Four days have passed,  the chiquetaille (cod fish salad)http://atomic-temporary-17826715.wpcomstaging.com/2011/03/18/haitian-chiquetaille-cod-fish-salad/ is now ready to eat and you’re probably wondering what to do with it.   So was I.

I, inexplicably, made a double recipe so I ended up with two large jars of a great batch of chiquetaille.   Okay, one goes to M. & Mme Parret, no brainer.   Now what?

Our friend Laura had mentioned having an avocado puree ring with chiquetaille at a restaurant in Port au Prince.  Sounded pretty good!  I went to the Carrefour City and got some supplies.

I thought I’d start out with most typical way of serving chiquetaille; with cocktails.   Spread it on a crusty baguette or toasted bread, serve it with a mellow glass of 5 star Barbancourt, put on the meringue music and you’re there.   Haiti Cheri.

Chiquetaille “bruschetta”.

Second course.   Verrines layered with chiquetaille, avocado and creme fraiche, accompanied by a crisp, refreshing Macon-Village.   Elegant.

Third Course.   Chiquetaille on a bed of iceberg lettuce with tomatoes and avocados.

Chiquetaille cocktail.

Beverage suggestion:  Place Barbancourt rum, Johnnie Walker Red, Prestige beer and a Macon-Village with glasses and a bowl 0f lime wedges, on tables around the room.

Cod on Foodista

About cookinginsens

An American living in Burgundy, France
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