Christmas Canapés 3x – The Meatmen

Ingredients

• 20g flat leaf parsley
• 10g basil
• 10g mint
• 3 tbsp capers
• ½ tbsp dijon mustard
• 3 anchovy fillets
• 2 gherkins (chopped)
• 1 clove garlic (grated)
• 2 tbsp red wine vinegar
• 4 tbsp olive oil
• salt and pepper to taste
• 600g wagyu ribeye
• 25g of pine nuts
• 40g basil
• ½ clove garlic (grated)
• ¼ cup grated parmesan cheese
• 1kg of scallops
• Ikura / salmon roe
• 400g of mini portabello mushrooms
• 4 tbsp flat leaf parsley
• 2 tbsp thyme