Beaufor Gherkins in Vinegar
Cornichons are tart French pickles made from small dark green gherkins pickled in vinegar and tarragon.
Delicious pickes that pique luciously in the mouth. These are cucumbers harvested very young, around 2 inches in size grown especially to make Cornichons. They make an easy and healthy snack.
They traditionally accompany pâtés, saucissons, cold cuts, smoked meats, hams, or on its own, cut in half and inserted in a your favorite sandwich adding a good cheese for a nice offset and acidity. They can also be used as an ingredient in sauces, in fish recipes, egg mimosas. The look and complement well in cheese platters, charcuterie plate or cold cut platter, and appetizer plate. They are also the other half of the traditional Raclette pairing.
Ingredients: Gherkins, water, vinegar, onions, salt, tarragon, coriander, mustard seed, flavours.
Storage: Keep in a pantry or in the refrigerator sealed.
Shelf-life: 1-2 years
Mimosa Eggs with Tuna
90 g net drained tuna
120 g cream cheese
2 tomatoes, seeds removed
200 g green asparagus tips
juice of half a lemon
1 tbsp chopped fresh parsley
4 Cornichons (gherkin pickles), diced
1 tbsp mustard
1 tbsp olive oil
1 clove garlic, chopped
8 fresh basil leaves
Salt and pepper
Cook the eggs in boiling salted water for 8 to 10 minutes.
Once cooked, immerse them immediately in cold water for easy shelling.
Cut the eggs in half lengthwise and remove the yolks.
Crush two egg yolks with a fork.
Add the mustard, lemon juice, cream cheese, half tomato (diced), diced gherkins, crumbled tuna and a tablespoon of finely chopped parsley.
Salt lightly, add pepper and mix well.
Stuff the mixture in the egg whites.
Cut the remaining tomatoes into fine and regular wedges.
Arrange them in rosettes in 4 small plates. Add the green asparagus tips and lay over the stuffed eggs.
Crumble the remaining two egg yolks and spread on top.
In a pestle, crush half a clove of garlic, a few basil leaves, dilute with olive oil, season with salt and pepper and pour over the tomatoes.
Serve and enjoy!