This year the Easter Brunch coincided with my birthday, so I had a hard task of designing a menu that would celebrate Easter, spring and my birthday :) Here's what I served - something light, something green and something yellow - to go with my typical Easter menu.
Snow crab (surimi) salad:
Quail eggs dyed with beetroot:
Home-made wild garlic cheese and home-made caraway cheese (sõir)
Smoked salmon (ordered from MEKK restaurant), served with creamy horseradish cream
Wild garlic pesto with almonds:
Crostini with white cheese and onion marmalade
Puff pastry rolls with feta
Cannellini beans with tomatoes and onions:
Limoncello, coconut and white chocolate tart:
Paskha (sorry, no photo for some reason)
The guests brought along some Estonian rye bread, fresh strawberries (imported, of course) and the drinks (Prosecco, white wine, sea-buckthorn juice, freshly squeezed orange juice, water).
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