BistronomyStarter

5001602 PAVÉ FERMIER with gravlax

Stacked sourdough melba toasts with gravlax, fresh cream cheese, dill and mizuna.

INGREDIENTS

  • 5001602 PAVÉ FERMIER
  • Gavlax pre-sliced
  • Cream cheese plain
  • Fresh dill
  • Mizuna salad
  • Pepper & salt

side: Swedish dill mustard sauce

METHOD

1. Slice Pavé Fermier still a little frozen, wafer-thin as a lace.
2. Flatten with rolling pin and protrude small rounds with cookie cutter.
3. Toast slices.
4. Mix dill, black pepper and sea salt with cream cheese.
5. Compose with all ingredients and pile them.