Delícia Supreme 30 g
Canned ginger 5 g
Sour cream 30 ml
Salt as needed
Kani kama 8 pcs
Tommy berry, pitted 1 pcs
Dill leaves for finishing as needed
Toast as a base for the canapés as needed
1. Chop the ginger finely on a board and set aside.
2. Place the Delícia Supreme Margarine, the chopped ginger and the cream in a bowl.
3. Season with salt and mix well until all the ingredients are combined.
4. Cut the mango and kani into very thin, narrow slices.
5. Using a knife, spread a portion of the ginger paste on the toast.
6. Place slices of mango and kani on top, curving them to form designs. Garnish with dill leaves.
