Smoked Trout Liver Canapés with Caviar

1. 1 Cod liverpack 120 g ≈ 2,99 € 40 g
2. 2 Eggspack 10 pcs ≈ 3,29 € 0.5 pcs
3. 3 Crispbreadpack 200 g ≈ 1,02 € 30 g
4. 4 Cucumbers≈ 2,95 € per kg 30 g
5. 5 Mustard 4 g
6. 6 Leekpack 300 g ≈ 1,55 € 10 g
7. 7 Red caviarpack 140 g ≈ 15,59 € 15 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil an egg for 10 minutes until fully set, cool, and peel it.

2. Mash the smoked trout liver with a fork, then mix with finely grated egg until smooth. Season with black pepper only—no salt, as the liver is already salted.

3. Spread a thin layer of mustard on each crispbread³, then top with an even layer of the pâté.

4. Arrange cucumber⁴ slices and chive rings over the pâté, then add a dollop of red⁷ caviar.

5. Serve immediately while the crispbreads³ stay crisp.

In short

• In the planner this dish is cooked for two days: reheat on day two.