Smoked Duck, Apple & Horseradish Pots with Smoked Sourdough Toasts
Makes 4 Pots
Layer up your flavours and serve with smoked sourdough toasts for an impressive starter or party dish.
170g Staal Smokehouse Twice Smoked Duck Breast, sliced into thin slices
4 heaped tbsp soured cream
1-2 tsp horseradish sauce
1 tangy, sharp flavoured medium apple, grated
Pinch of sea salt and freshly ground black pepper
40g baby leaf salad leaves or pea shoots
Thyme leaves, to garnish
2 slices of sourdough, cut into 8 strips
A little Oak Smoked Yorkshire Rapeseed Oil
Firstly, make the sourdough toasts by brushing your sourdough strips on both sides with the Oak Smoked oil and then popping under a pre-heated hot grill until lightly toasted on either side. Set aside.
Mix together your soured cream, horseradish and grated apple, ready to make up the pots. Season and set aside.
To make the pots take a glass ramekin or small jar and layer up the ingredients starting with the baby salad leaves, top with the apple mixture, slices of duck, and a teaspoon of Oak Smoked Mayonnaise. Repeat the layers again in each jar and then top with a little fresh thyme.
Serve each pot with the sourdough toasts.