Pidy Mini-Carré with soft herb cheese and smoked eel

  • 20 pcs Pidy Mini Carré
  • 200g soft herb cheese spread
  • 100g smoked eel fillet
  • some black fish eggs or radishes to decorate

Reheat the Pidy Mini Carrés for 6 minutes in a preheated oven at 170°C and cool down completely.
Divide the soft herb cheese spread between the Mini Carrés.
Top with some smoked eel.
Decorate with some black fish eggs or a slice of radish.