Pani puri with Dutch herring
If you’re not in The Netherlands, this stunning amuse can also be made with some smoked salmon instead of the Dutch herring.
Equipment
- wok pan
- piping bag
- paper towel
Ingredients
- 4 pieces of pani puri
- 1 Dutch herring (if you can't get this, replace by some smoked salmon)
- 1 Granny Smith apple
- 3 tbsp soft goat cheese with beetroot
- 1 cornichon
- fish eggs
- Affila cress
- 1 bottle of sunflower oil
Instructions
Pani puri
- Put the sunflower oil in a wok pan and put it on high heat.
- When the oil is warm enough, put in the pani puri one by one, each time when they come to the surface, use a frying scoop to turn them around a bit until golden on all sides, then take them out using the frying scoop and put the on a piece of paper towel.
Amuse
- With regard to the goat cheese; if you can't buy it with beetroot, stir some beetroot juice through the goat cheese to get the colour.
- Cut a slice off the Granny Smith apple and cut it into julienne strips.
- Cut the cornichon into slices.
- Cut the herring into pieces.
- Put the goat cheese in the piping bag and put a little bit on each plate, or spoon, or the bottom of a cocktail glass (whichever you want to serve the amuses on) and put the pani puri on top of that to precent them from rolling off.
- Then use the piping bag to put some goat cheese on top of it. Stick a few slices of cornichon into it, then put a piece of herring on top, then two strips of apple, some fish eggs and finally a cress.