Ingredients
- 1 tin of Aguja de Conservas de Cambados (sea needle)
- 30 g of fresh goat cheese
- 10 sprigs of chives
- Leaves of 2 tarragon stems
- Leaves of 5 chervil stems › Juice of 1/2 lemon
- 1 tbsp capers
- Salt and pepper
- Crackers
Instructions
- Coarsely crush the sea needle fillets with a fork, leaving some pieces. Stir in fresh goat cheese.
- Chop and add herbs and capers. Pour in the lemon juice. Season generously with pepper.
- Place in a pretty jar, top with a chervil leaf and serve with olive oil crackers.
Recipe: Johan Tisserand
Photo: Ramunas Astrauskas
