Parmesan and Affinade shortbread, guacamole and smoked trout
Ingredients
For
4
personnes
For the shortbread:
- 100 g of Parmesan
- 130 g of flour
- 1 egg
- 70 g of Nyons olive oil PDO
- 1.5 tablespoons of Affinade®
- 2 pinches of salt
- A few twists of freshly ground pepper
For the ‘reimagined’ guacamole:
- 1 avocado
- 1.5 tablespoons of Nyons olive oil PDO
- 1 shallot
- The juice of half a lemon
- Guacamole spices: 1 teaspoon of paprika, 1 teaspoon of dried coriander, 1 teaspoon of garlic powder, 1 teaspoon of dried parsley, 1 teaspoon of nutmeg, 1 teaspoon of cumin, ½ teaspoon of fine salt, ½ teaspoon of hot chilli (or mild, depending on your taste) (or 2 to 4 teaspoons of guacamole spices, depending on whether you like chilli or not)
- 2 slices of smoked trout
Tip
We recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO) or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Affinade is an olive paste, made solely from black Nyons olives PDO and a drizzle of Nyons olive oil. You can also choose another black olive paste from France (which, unlike tapenade, contains no herbs or spices, just blended olives).
Instructions
- Prepare the shortbread: mix together the Parmesan, flour, salt, pepper and olive oil; the mixture should have a sandy texture. Add the Affinade, then the egg. Work the mixture quickly to form a ball (take care not to overwork the dough with the egg).
- Shape into two rolls, wrap them in cling film and chill in the fridge for 1 hour (or place in the freezer for 20 minutes).
- Preheat the oven to 180°C.
- Cut the rolls into slices (about 1/2 cm thick) and arrange them on a baking tray lined with baking paper. Bake at 180°C for 10 to 12 minutes. Remove from the oven and leave to cool on a wire rack.
- Prepare the guacamole: peel the avocado. Add the lemon juice, a pinch of salt, the very finely chopped shallot, 1 tablespoon of olive oil and the guacamole spices. Blend and mix everything together until you have a fairly smooth texture.
- Put it into a piping bag fitted with a fluted nozzle.
- Slice the smoked trout into thin strips. Spoon some guacamole onto the shortbread. Place 2 or 3 strips of smoked trout on top (you can add a few lumpfish roe). Serve as an aperitif!
Tip
We recommend a full-flavoured olive oil from Aix-en-Provence PDO, from Haute-Provence PDO, from Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO) or an olive oil of the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque … Affinade is an olive paste, made solely from black Nyons olives PDO and a drizzle of Nyons olive oil. You can also choose another black olive paste from France (which, unlike tapenade, contains no herbs or spices, just blended olives).
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
You might also be interested in
Classic homemade panisses in olive oil