12 olive oil “tapas” crackers
2 hard-boiled eggs, sliced
4 oz smoked trout, flaked
3 oz cave-aged Gruyère, cut into small shapes
12 small bits of fennel fronds
1-2 teaspoons delicata squash oil
1/2-1 teaspoon fennel pollen
Arrange the crackers on a platter. Top each with a slice of egg then divide the trout among the center of the eggs. Arrange the cheese to one side. Place the frond on the other end. Drizzle or dot with delicata squash oil. Sprinkle with pollen.
I was lucky enough to come into possession of a bottle of delicata squash oil. I am always on the look out for new oils and as you know, I roast the seeds from a lot of squash, not just pumpkin and know how differently they can taste from each other. This oil was rich, dark, nutty and strong tasting. It was awesome in salad dressing but the best use was in this easy, flavorful tapas-inspired appetizer. The richness of the oil complemented the smoky fish and the nutty, complex cheese.