Salmón curado con remolacha y galletas saladas de centeno con semillas
Raciones
1 ración de 6 oz.
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Ingredientes
- 2 ct. Recipe: Rye and Seed Crackers
- 1½ oz. Recipe: Whipped Goat Cheese
- 2 oz. Recipe: Beet Cured Salmon
- ¼ oz. Markon Ready-Set-Serve Radishes, shaved on a mandoline
- ¼ tsp. Markon Dill
- ¼ tsp. Markon Chives
- 1 ct. Markon Lemons, zest only
Preparación de la receta
Para prepararlo a la carta:
1. Place 1 rye cracker on a serving plate.
2. Pipe 2 rows of whipped goat cheese on top of the cracker, lengthwise.
3. Set another cracker on top of the goat cheese, gently pressing down to create a cracker sandwich.
4. Stagger a few small dots of goat cheese across the top of the cracker.
5. Weave the shaved beet cured salmon on top of the cracker.
6. Garnish with shaved radishes, dill, chives and lemon zest.
