This French-inspired dish brings together some wonderfully bold flavors: creamy, pungent Époisses, tender new potatoes, briny olives, savory sardines, and fresh dill. It’s simple to assemble but delivers plenty of character, making it a delicious option when you want to let a great cheese take center stage.
Ingredients
- 1/2 Époisses
- 1 jar of pitted black olives
- 24 new potatoes
- 3 cans of sardines (or smoked herring)
- 1 bunch of dill
- 1 liter of olive oil
- 1/2 red onion
Instructions
- Drain the olives and dry them in the oven at 175F for 6 hours. Let them cool and then blend them using a food processor. Store in an airtight container.
- Cook the potatoes in water for 20 minutes. Drain, cool, and peel them.
- Place the potatoes in a bowl with enough olive oil to cover them.
- Wash and dry the dill. Chop the sprigs.
- Slice the red onion into thin rounds.
- Spread olive powder on each plate and place 6 potatoes on each plate.
- Add pieces of Époisses cheese, crumbled sardines, a few slices of red onion and some nice dill shoots.
- Add some fleur de sel and enjoy!