Crispy salmon and olive bites
Ingredients
- 150 g of flour
- 80 g grated Parmesan
- 60 g Nîmes olive oil PDO
- 2 c. à café dried oregano
- 2 c. à soupe water (optional)
- 20 Black olives from Nyons PDO
- 20 green olives from France of the Picholine variety
- 100 g fresh salmon
- Espelette chilli
Astuce
Instructions
Mix the flour, Nîmes olive oil PDO, Parmesan and oregano in a mixing bowl until you have a smooth ball of dough (add water as required to achieve the right consistency). Cover the dough with cling film and chill for 30 minutes.
- Stone the green and black olives. Remove the skin from the salmon and cut it into large cubes (approximately 1.5 cm x 1.5 cm).
- Roll out the pastry between two sheets of baking paper. Cut out circles of pastry 4 cm in diameter using a cookie cutter. Place an olive or a piece of salmon in the centre of each circle. Fold the pastry over the olives, pressing down firmly.
- Place the olive bites on a baking tray lined with baking paper.
- Chill for 30 minutes.
- Preheat the oven to 180°C. Bake for 20 minutes. Leave to cool slightly before serving.
Astuce
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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