Melissa Palinkas’ Cold Smoked Akoya with tomato dressing and Kalamata olives
INFO PANEL:
Time: 15 mins — Difficulty: Moderate — Servings: 2
INGREDIENTS:
6 Leeuwin Coast Akoya
100ml tomato juice
8ml lemon juice
8ml sugar syrup
Salt & pepper
1 shallot, diced
50g Kalamata olives, diced
Method:
Blend tomato juice, lemon juice, sugar syrup and shallot together for the dressing.
Cold smoke the Akoya and top with tomato dressing and serve with diced Kalamata olives.
