Smoked Whitefish Panini

RECIPES | FEBRUARY 2018

artSAVOR 75

Smoked Whitefish Panini

The creative process mostly takes place when you are determined to not do things in a certain way or are challenged to use a handful of ingredients that do not fit a known recipe. That open, free space encourages a state of mind that is open to creativity and expansive new ideas. Recently I had purchased some really delicious smoked white fish to use in an appetizer. I had a great deal remaining, so I created this fabulous and exotic smoked fish panini. So wonderful that next time, I may forgo the appetizer and skip straight to this recipe!

artSAVOR 75 Ingredients

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Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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Serves 4

INGREDIENTS

Filling
2C Smoked Fish Fillet, Shredded
3T Strained Yogurt
1T artSAVOR 75, Already mixed with olive oil (see Original Signature Recipe)
D Black Pepper, Freshly Ground
¼C Cornichons, Diced
¼C Corn
½C Jalapeño, Pickled
¼C Toasted Almonds, More for Crunchier Texture
1C Havarti Cheese, Shredded
1C Monterey Jack Cheese, Shredded

Bread
Sangak Flat Bread, Cut into rectangles, about 3”x5” or squares
2T Olive Oil, For Brushing Bread

DIRECTIONS

Filling
In a mixing bowl, add fish, yogurt, artSAVOR 75, pepper, mix well
Add cornichons, corn, almonds and toss to combine

Sandwich
Heat grill pan over medium heat
Brush bread with oil and place in pan inside down, grill about 1 minute or until slightly golden
Remove bread slices from heat and place them inside up on your cutting board to build sandwiches
On one slice, spread out cheese, top with some of the filling, top with slices of jalapeño and more cheese
Place the second slice on the top and press down gently
Place sandwich back on the grill pan, placing the heavy lid on the top, do not press down
Grill on both side until golden brown, cut and serve immediately

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