Elaborate starter - Preparation time: 15 min - Cooking time: 15 min

Ingredients for 4 people:

1 jar of Americannery Mackerel Balboette - 2 carrots - 8 radishes 4 big potatoes - 1 green pepper - 1 red pepper - butter - olive oil - salt - Espelette pepper.

Peel and trim the carrots and radishes. Cook in hot water and put aside. Slice the potatoes and cook them in a saucepan at low heat. Slice the green and red peppers the same size as the potatoes. Candy the peppers over a low flame in olive oil while adding the salt and the Espelette pepper. Create your burger as presented in the picture, adding each ingredient cold, and alternating one slice of potato, one of green and red peppers, and a teaspoonful of Americannery Mackerel Balboette. Season your vegetables and add a dash of olive oil on top.

Exquisite starter - Preparation time: 15 min

Ingredients for 4 people:

1 jar of Americannery Lobster Balboette - 6 slices of toasted bread 1 yellow pepper - 1 red pepper - 1 eggplant - 1 zucchini - spinach leaves - thyme - garlic - cherry tomatoes - chives - green asparagus.

Cut the toast slices into rectangles, wash the vegetables, and cut into thin slices of the same size as the slices of toast. Fry the vegetables in olive oil with the thyme and cloves of garlic (put the pepper slices together and the zucchini and eggplant slices together). Toast the bread slices during this time. Cut the green asparagus into thin slices, blanch for 2 minutes in boiling water and rinse immediately with ice-cold water. up the club sandwich with a spoon of Americannery Lobster Balboette and pay attention to the color coordination. Serve with a couple of fresh sprouts of lettuce, asparagus, and a couple of cherry tomatoes.

Easy starter - Preparation time: 15 min

Ingredients for 8 people:

4 cans of Americannery Sardines in Lobster Oil - 1 zucchini - 1 eggplant - 2 garlic cloves - cherry tomatoes - 2 tbs of butter - 2 tbs of flour hazelnut powder - thyme - olive oil.

To make the crumble: mix the butter with the flour, the hazelnut powder, and the chopped thyme. You should get a sandy mixture. Place the crumble in the oven at 350° until it takes on a nice color. Cut in 2, empty and dice the zucchini and eggplant. Candy them over low heat with the olive oil, a sprig of thyme and 2 chopped garlic cloves. Reserve the Lobster Oil in a small container to dress up your sardine crumble. Wash the cans, arrange the vegetable marinade and the sardines then add the crumble on top.