Petra Cavini’s Oumph! apple and fennel canape

Petra Cavini’s Oumph! apple and fennel canape

About this project

Petra Cavini's Oumph! apple and fennel canape

approx. 20 canapes

Ingredients

200 g Oumph! Salty n Smoky
100 g oat-based cream cheese
2 slices of flatbread
1/2 red apple
½ small fennel
½ pot lettuce
2 tbsp grated horseradish

1/2 tbsp syrup

Salt and pepper
Plant-based butter for frying


For garnishing
Fresh dill
Seaweed caviar

Method:

Cut the fennel and apple into cubes. Fry together with Oumph! in butter until it develops a nice golden surface. Drizzle over the syrup and stir gently. Set aside to cool

Stir the cream cheese together with the horseradish. Season with salt and pepper.

Lay out the flatbread and spread over the horseradish cream. Divide the frying mixture over the flatbread and add a slice of lettuce. Then gently roll together on the long side. Let cool for approx. 30–60 minutes.

Cut out approx. 1 cm thick strips. Garnish with dill and seaweed caviar.