Recipes Skandia Smoked Products
Smoked wild permit with ricotta and olives
A creamy and delicate combination of ricotta with the intensity of smoked salmon, enhanced by the aromatic touch of thyme and the flavour of olives.
INGREDIENTS
- 100 g ricotta cheese
- 80 g smoked wild pigeonpea
- 6 black olives
- 2 tablespoons of extra virgin olive oil
- 1 sprig of fresh thyme
- Salt and pepper to taste
- A few drops of honey (optional)
PREPARATION
Start by placing the ricotta on a plate and spread it lightly with a spoon, adding a pinch of salt and pepper to taste. Next, fold or roll up the slices of smoked wild smoked pigeon and place them on top of the ricotta. Arrange the black olives on the plate and drizzle with the olive oil. For a sweet and sour touch, add a few drops of honey. Finally, garnish with a sprig of fresh thyme and serve with toasted bread or crackers to enjoy the texture.
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