Ingredients
Scale
- 12–16 small scallops
- 1/3 pound (150g) of potatoes
- A handful of small mushrooms (I used dried chanterelles)
- 1/6 pound (75g) of smoked cream cheese
- 1 apple
- 2 slices of rye bread
- Chervil
- Dill
- A little butter
Other
- 4 small canning jars
- Smoke gun (optional)
Instructions
Potato and smoked cheese mash
- Boil the potatoes until tender
- Blend potatoes with smoked cream cheese and a few stalks of dill and chervil
- Season with salt and pepper
Soil
- Chop the bread finely (easiest in a food processor)
- Roast in a dry pan over high heat till dark and crispy
Mushrooms
- Fry the mushrooms in butter
- Place the mushrooms on a paper towel
Scallops
- Remove the muscle from scallops
- Flash fry the mussels in butter
Serving
- Pour the potato in a bag and spray the bottom of the canning jars
- Sprinkle with rye bread-soil
- Place scallops, mushrooms, small diced apple and small shots of dill and chervil
- Blow smoke in the glass (as much as possible) and close it quickly
- Rest for 2-3minutter and fill jar with smoke again
- Close jar and serve immediately
- Prep Time: 20 mins
- Cook Time: 20 mins