Smoked Scallop On A Forest Floor
A playful plated dish of flash-fried scallops layered over smoked-cheese potato mash and crisp rye "soil" in a jar, then sealed with a cloud of aromatic smoke.
⏱️ Prep: 30 min🍳 Cook: 15 min
Ingredients
| 12–16 | small scallops |
| 150 g | potatoes |
| 1 handful | small mushrooms (dried chanterelles) |
| 75 g | smoked cream cheese |
| 1 | apple |
| 2 slices | rye bread |
| — | chervil |
| — | dill |
| a little | butter |
Instructions
- Potato and smoked-cheese mash: Boil the potatoes until tender. Blend them with the smoked cream cheese and a few stalks of dill and chervil, then season with salt and pepper.
- Soil: Chop the rye bread finely (easiest in a food processor) and roast in a dry pan over high heat until dark and crispy.
- Mushrooms: Fry the mushrooms in butter, then drain on a paper towel.
- Scallops: Remove the muscle from the scallops and flash-fry them in butter.
- To serve: Pipe the potato mash into the bottom of each canning jar. Sprinkle over the rye-bread soil, then arrange the scallops, mushrooms, small-diced apple and small sprigs of dill and chervil. Blow as much smoke as possible into the jar and close it quickly. Rest 2–3 minutes, fill the jar with smoke again, close and serve immediately.