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Picky Eater's Worst Nightmare Savory Snack Plate
Przekąska

Picky Eater's Worst Nightmare Savory Snack Plate

15 minPorcje: 2Nutri-Score D€€€
od @savourygirll11 importówugotowano 0 razy
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Składniki

2 osoby
  • pickled eggs (hard-boiled, drained)Produkty świeże3 kawałki
  • pickled onions (drained)Spiżarnia40 g
  • dill pickle seasoning (sprinkled)Przyprawy3 g
  • smoked spiny oysters (canned in tin, drained)Ryby85 g
  • black lava salt (sprinkled)Przyprawy2 g
  • black truffle potato chips (as is)Inne60 g
  • pickle pepper sauce (for dipping)Spiżarnia40 g
  • French onion dip (chilled)Nabiał60 g
  • tomato (cut into wedges)Warzywa i owoce1 kawałek
  • balsamic glaze (drizzled)Spiżarnia10 ml
  • garlic salt (sprinkled)Przyprawy2 g
  • blue cheese (creamy, crumbled)Nabiał40 g
  • pork liver confit (from a jar, at room temperature)Mięso60 g
  • cornichons (whole)Spiżarnia30 g
  • pickled garlic olives (drained)Spiżarnia40 g
  • pepperoncini (drained)Spiżarnia40 g
  • habanero honey hot sauce (for drizzling)Spiżarnia20 ml
  • creamy dill mustard (for dipping)Spiżarnia30 g

na porcję

Wartości odżywcze

422kcal

Węglowodany
23 g
Białko
21 g
Tłuszcz
28 g
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Przybory

  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Prepare the tinned oysters

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