John Myers
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Pineapple Punch – Cheese – Pieces & Salmon – Rolls
The perfect pineapple punch – cheese – pieces & salmon – rolls recipe with a picture and simple step-by-step instructions.
Pineapple punch
- 1 small Can of pineapple
- 1 bottle Semi-Dry white wine
- 12 bottle Semi-Dry sparkling wine
- 3 tablespoon Sugar fine
- 0,25 liter French brandy
- 2 teaspoon Lime concentrate / or fresh juice)
Cheese pieces
- 250 g Emmental in one piece
- 2 piece Pickled cucumbers
- 1 piece Clementine fresh
- 1 tablespoon Canned lingonberry
Salmon rolls
- 2 piece Whole-Grain bread rolls
- 200 g Salmon gravlax slices
- 1 piece Pickle
- 0,5 piece Fresh onion
- 1 tablespoon Mustard extra hot
- 1 tablespoon Mayonnaise lightly
Pineapple punch
- Open the first can, pour the pineapple into a sieve, now put the pineapple into the punch bowl, stir in the brandy and sugar, cover with a clean tea towel, put the lid on it and let it sit for 4 hours. Now pour in the wine and the sparkling wine, and finally add the lime juice, stir again, then chill and enjoy! I love this punch. Be careful when eating the annana pieces because you will soon get a sway, do not enjoy so much !!!! I always ate pieces of cheese with it, it tastes very good with this punch !!
Chunks of cheese
- Divide the emmental cheese into small pieces, add small heaps of cucumber, clementine pieces and cranberries to the cheese. Stick party sticks into the cheese pieces. finished
Salmon buns
- Divide the roll in half, cover with 2 slices of salmon, cut the onion into fine rings, place on the roll, put the mustard on top, add 2 cucumber slices a few dabs of mayonnaise and you’re done! It tastes delicious, just give it a try !!!
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