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Picky Eater's Worst Nightmare Savory Snack Plate
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Picky Eater's Worst Nightmare Savory Snack Plate

15 minPara 2Nutri-Score D€€€
de @savourygirll11 importaciones0 veces cocinadas
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Ingredientes

2 personas
  • pickled eggs (hard-boiled, drained)Fresco3 piezas
  • pickled onions (drained)Despensa40 g
  • dill pickle seasoning (sprinkled)Especias3 g
  • smoked spiny oysters (canned in tin, drained)Pescado85 g
  • black lava salt (sprinkled)Especias2 g
  • black truffle potato chips (as is)Otro60 g
  • pickle pepper sauce (for dipping)Despensa40 g
  • French onion dip (chilled)Lácteos60 g
  • tomato (cut into wedges)Frutas y verduras1 pieza
  • balsamic glaze (drizzled)Despensa10 ml
  • garlic salt (sprinkled)Especias2 g
  • blue cheese (creamy, crumbled)Lácteos40 g
  • pork liver confit (from a jar, at room temperature)Carne60 g
  • cornichons (whole)Despensa30 g
  • pickled garlic olives (drained)Despensa40 g
  • pepperoncini (drained)Despensa40 g
  • habanero honey hot sauce (for drizzling)Despensa20 ml
  • creamy dill mustard (for dipping)Despensa30 g

por ración

Nutrición

422kcal

Carbohidratos
23 g
Proteínas
21 g
Grasas
28 g
Adaptar utensilios

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Utensilios

  • Bol

paso a paso

Preparación

  1. Dress the pickled eggs

    • Place the pickled eggs in a bowl and add the pickled onions.
    • Sprinkle with the dill pickle seasoning and toss to coat.
    Paso 1

  2. Prepare the tinned oysters

    • Open the tin of smoked spiny oysters and drain lightly.
    • Season with the black lava salt.
    Paso 2

  3. Set up the dips

    • Spoon the pickle pepper sauce and the French onion dip into small compartments.
    • Add the creamy dill mustard and the habanero honey hot sauce alongside.
    Paso 3

  4. Dress the tomato

    • Cut the tomato into wedges.
    • Drizzle with the balsamic glaze, sprinkle with garlic salt and serve with the blue cheese.
    Paso 4

  5. Assemble the snack plate

    • Arrange the pickled eggs, oysters, truffle chips, pork liver confit, cornichons, pickled garlic olives and pepperoncini in the compartments.
    • Serve immediately with the dips and sauces.
    Paso 5
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