A Japanese-Mediterranean appetizer bite: a pan-fried rice cake base, lemony taramasalata, toasted hazelnuts and a micro-dose of chocolate-hazelnut spread emulsified into a savory sauce.
Ingredients
- 80 g cod taramasalata
- 1 cuillère à café rase chocolate-hazelnut spread
- 4 petits ou 2 grands plain mochi rice cakes
- 20 g whole shelled hazelnuts
- 1 organic lemon
- 1 tsp rice vinegar
- 2 tbsp extra virgin olive oil
- 1 tbsp full-fat crème fraîche
- 1 pinch Espelette pepper
- 4 sprigs fresh dill
- 1 petite pincée fleur de sel
Method
- Toast the hazelnuts for 5 to 6 minutes in a dry skillet, then coarsely chop them.
- Prepare the savory praline sauce: mix the chocolate-hazelnut spread with 1 teaspoon of rice vinegar, 1 teaspoon of lemon juice, 1 teaspoon of olive oil and a hint of Espelette pepper. The texture should coat the back of a spoon but remain thin; add a few drops of warm water if needed.
- Loosen the taramasalata with the crème fraîche, a little lemon zest and a few drops of lemon juice. Keep the texture thick, not liquid.
- Pan-fry the mochi rice cakes in 1 tablespoon of olive oil, 2 to 3 minutes per side, until golden on the outside and soft on the inside. Salt very lightly.
- Cut large rice cakes in half if necessary. Place a spoonful of taramasalata on each warm piece.
- Add a very thin drizzle of the chocolate-hazelnut sauce, then the toasted hazelnuts, dill and a micro-pinch of Espelette pepper.
- Serve immediately, with a lemon wedge to squeeze at the table.
Nutrition
Per serving
- Energy
- 482.4 kcal
- Protein
- 7.15 g
- Carbohydrate
- 19.92 g
- Fat
- 42.39 g
- Fibre
- 1.67 g
- Calcium
- 45.16 mg
- Iron
- 0.5 mg
- Magnesium
- 43.52 mg
