Pickled ermine with thyme and nuts interlaced with niva

Last Updated on October 2, 2024

Hermelines smeared with nut paste, interspersed with slices of nivea, garnished with pieces of nuts and sprigs of thyme, finally covered with oil, served chilled.

Ingredients:

4 pcs hermelines or similar white mould cheeses 2-3 pcs 250 g niva 2-3 tbsp vegetable oil 1 handful walnut kernels several sprigs of thyme white pepper salt Other: walnuts and sprigs of thyme in a jar, oil to pour over

Procedure:

First, make the walnut paste; put a handful of walnut kernels in the blender jar, add a few sprigs of thyme, garlic cloves, drizzle with a little oil, season with salt and pepper, blend everything for a while

.Cut the hermelines lengthwise, brush the inner sides with walnut paste, place slices of niva between the two halves, cover, squeeze a little, you can cut them in half (they will be easy to put in the jar and take out later) and carefully place them in a suitable jar, stack one cheese on top of the other, intersperse with pieces of walnut kernels and sprigs of thyme

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Pour the oil over the cheese in the jars, up to the top

Leave the sealed jars in the fridge for 2 to 3 days, if you are in a hurry, let the cheese stand at room temperature for 24 hours, then serve.

Recommendation:

For a spicy variation, add one or two sliced chillies to the jar with the ermine. Hermelin can also be substituted with another mould cheese, such as camembert.