Smoked Trout & Cave-Aged Gruyère Bites



Ingredients:
12 olive stone oil "tapas" crackers
two hard-boiled eggs, sliced
four oz smoked trout, flaked
iii oz cave-aged Gruyère, cutting into modest shapes
12 modest bits of fennel fronds
1-2 teaspoons delicata squelch oil
1/2-1 teaspoon fennel pollen

Directions:
Arrange the crackers on a platter. Top each amongst a while of egg thence separate the trout amid the centre of the eggs. Arrange the cheese to ane side. Place the frond on the other end. Drizzle or point amongst delicata squelch oil. Sprinkle amongst pollen.


My thoughts:
I was lucky plenty to come upward into possession of a bottle of delicata squelch oil. I am ever on the await out for novel oils as well as every bit you lot know, I roast the seeds from a lot of squash, non simply pumpkin as well as know how differently they tin sense of savour from each other. This stone oil was rich, dark, nutty as well as potent tasting. It was awesome inwards salad dressing but the best purpose was inwards this easy, flavorful tapas-inspired appetizer. The richness of the stone oil complemented the smoky fish as well as the nutty, complex cheese.

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