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Picky Eater's Worst Nightmare Savory Snack Plate
Snack

Picky Eater's Worst Nightmare Savory Snack Plate

15 minVoor 2Nutri-Score D€€€
van @savourygirll11 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

2 personen
  • pickled eggs (hard-boiled, drained)Vers3 stukken
  • pickled onions (drained)Voorraadkast40 g
  • dill pickle seasoning (sprinkled)Kruiden en specerijen3 g
  • smoked spiny oysters (canned in tin, drained)Vis85 g
  • black lava salt (sprinkled)Kruiden en specerijen2 g
  • black truffle potato chips (as is)Overig60 g
  • pickle pepper sauce (for dipping)Voorraadkast40 g
  • French onion dip (chilled)Zuivel60 g
  • tomato (cut into wedges)Groente en fruit1 stuk
  • balsamic glaze (drizzled)Voorraadkast10 ml
  • garlic salt (sprinkled)Kruiden en specerijen2 g
  • blue cheese (creamy, crumbled)Zuivel40 g
  • pork liver confit (from a jar, at room temperature)Vlees60 g
  • cornichons (whole)Voorraadkast30 g
  • pickled garlic olives (drained)Voorraadkast40 g
  • pepperoncini (drained)Voorraadkast40 g
  • habanero honey hot sauce (for drizzling)Voorraadkast20 ml
  • creamy dill mustard (for dipping)Voorraadkast30 g

per portie

Voedingswaarden

422kcal

Koolhydraten
23 g
Eiwitten
21 g
Vetten
28 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom

stap voor stap

Bereiding

  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.
    Stap 1

  2. Prepare the tinned oysters

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