Grand Hôtel Style Pickled Gherkins with Honeyed Yogurt
Recipe
Bring the refined Nordic elegance of Stockholm’s Grand Hôtel to your kitchen with this refreshing, beautifully balanced appetizer featuring bright acidity and creamy sweetness.
Prep time: 15 minutes | Cook time: 5 minutes (plus chilling) | Servings: 2
Ingredients
The Honeyed Yogurt Base
150g (2/3 cup) Greek yogurt, full fat
15ml (1 tbsp) liquid honey, plus extra for drizzling
2g (1/4 tsp) flaky sea salt
1g (pinch) cracked black pepper
The Pickled Component
4-6 large gherkins or cornichons, sliced lengthwise
15ml (1 tbsp) white wine vinegar
5ml (1 tsp) sugar
Garnish & Greens
2 small radishes, halved or quartered
30ml (2 tbsp) herb-infused oil (dill or parsley)
5g (small handful) fresh dill sprigs
10g (small handful) wild arugula or dandelion greens
2g (1 tsp) lemon zest, finely grated
Instructions
Mix 150g (2/3 cup) yogurt with 15ml (1 tbsp) honey and salt in a small bowl until smooth.
Chill the yogurt mixture for 10 minutes to allow the flavors to meld and the texture to firm.
Whisk 15ml (1 tbsp) vinegar and 5ml (1 tsp) sugar until dissolved, then toss with the sliced gherkins.
Spread a generous swoosh of the honeyed yogurt onto the center of two chilled plates.
Arrange the pickled gherkin slices over the yogurt, layering them to create height and visual interest.
Place the radish halves and fresh greens around the gherkins, ensuring a bright, garden-fresh appearance.
Drizzle 30ml (2 tbsp) herb oil and extra honey over the dish, then finish with lemon zest and dill.
