This collection of simple gourmet snack items can be put together with whatever is fresh and available!
Ingredients
SERVINGS: 2-4 Serving(s)
- 12 ounces freshest/highest quality day boat scallops, sliced thinly into ¼-inch disks
- 1 ounce caviar such as sevruga, trout, or tobiko roe
- 1 cup creme fraiche
- 1 bunch fresh radishes, rinsed and patted dry
- 1 serrano chile pepper, sliced very thinly on a mandoline
- 1 mandarin or clementine, or another juicy orange varietal, cut in two
- 1 small bunch fresh chives
- ½-1 cup fresh sprouts or micro greens
- 1 bag kettle chips
Preparation
Arrange radishes, creme fraiche, chips, and caviar tin/jar onto small plates, and accompany roe with a non-metal spoon (ceramic or mother-of-pearl are good options). Roughly slice chives and serve alongside creme fraiche. On another small plate, squeeze one half of the citrus over scallops and gently toss to coat. Arrange the citrus other half sliced alongside. Scatter serrano slices and sprouts or micro greens on top, and season with a pinch of flake salt. Serve at once.
