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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 minPour 2Nutri-Score D€€€
par @savourygirll11 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • pickled eggs (hard-boiled, drained)Produits frais3 morceaux
  • pickled onions (drained)Épicerie40 g
  • dill pickle seasoning (sprinkled)Épices3 g
  • smoked spiny oysters (canned in tin, drained)Poissons85 g
  • black lava salt (sprinkled)Épices2 g
  • black truffle potato chips (as is)Autres60 g
  • pickle pepper sauce (for dipping)Épicerie40 g
  • French onion dip (chilled)Produits laitiers60 g
  • tomato (cut into wedges)Fruits et légumes1 morceau
  • balsamic glaze (drizzled)Épicerie10 ml
  • garlic salt (sprinkled)Épices2 g
  • blue cheese (creamy, crumbled)Produits laitiers40 g
  • pork liver confit (from a jar, at room temperature)Viandes60 g
  • cornichons (whole)Épicerie30 g
  • pickled garlic olives (drained)Épicerie40 g
  • pepperoncini (drained)Épicerie40 g
  • habanero honey hot sauce (for drizzling)Épicerie20 ml
  • creamy dill mustard (for dipping)Épicerie30 g

par portion

Nutrition

422kcal

Glucides
23 g
Protéines
21 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier

pas à pas

Préparation

  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.
    Étape 1

  2. Prepare the tinned oysters

    • Open the tin of smoked spiny oysters and drain lightly.
    • Season with the black lava salt.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 5
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