delicious - - ENTERTAINING. -


Be­gin this recipe 1 day ahead.

1kg thick Greek-style yo­ghurt 1 cup (60g) smok­ing wood­chips

(from bar­be­cue and DIY shops) 1 (about 675g) sour­dough loaf, cut into 1cm-thick slices 1/3 cup (80ml) ex­tra vir­gin olive oil 100g trout roe (from fish­mon­gers

– sub­sti­tute salmon caviar) Sumac and ed­i­ble flow­ers (from gourmet

food shops – op­tional), to serve

To make the smoked yo­ghurt, line a sieve with a large square of muslin or a clean Chux and place over a bowl. Add yo­ghurt and chill for 6 hours or overnight to drain.

The next day, soak wood­chips in a bowl of cold wa­ter for 20 min­utes, then drain.

Mean­while, trans­fer strained yo­ghurt to a small bowl. Set smaller bowl in a slightly larger bowl con­tain­ing ice and 2 tbs wa­ter. Chill un­til re­quired.

Line a wok with 2 lay­ers of foil. Spread wood­chips across the base and top with a small trivet. Place wok over high heat for 3-5 min­utes or un­til it be­gins to smoke. Work­ing quickly, place bowls of ice and yo­ghurt on trivet and cover wok tightly with foil (use a tea towel to put foil on wok) to trap the smoke. Re­move from heat and stand, cov­ered, for 30 min­utes. Re­move smoked yo­ghurt and chill un­til re­quired.

Pre­heat the oven grill to high. Brush bread with oil, place on a bak­ing tray and grill, check­ing reg­u­larly, for 1-2 min­utes each side or un­til golden.

Spoon smoked yo­ghurt onto toast, top with roe and scat­ter with sumac and ed­i­ble flow­ers, if us­ing, to serve.

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