Diplomatic Expulsion on the Mat
Based on:
TypeStarter
Serves4 people
DateSeptember 8, 2026
Ten pickles on the mat, ready for expulsion, on a sharp and sour paprika dip.
Ten sharply marinated pickle halves lie in a row on a spicy paprika dip, with half a red onion as the 'embassy.' The plate shows the expulsion: pickles slant toward the edge, one just over it. Tense, sour, and sharp, just like the news.
Ingredients
- 10 large pickles
- 1 large red bell pepper
- 1 small red onion
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika powder
- 0.5 teaspoon chili flakes
- salt and pepper to taste
- fresh parsley, for garnish
Method
- Preheat the oven to 200°C.
- Halve the bell pepper, remove seeds, and place skin side up on a baking tray. Drizzle with 1 tablespoon olive oil.
- Roast the pepper for 20 minutes until the skin blisters. Let cool and peel off the skin.
- Blend the pepper, 1 clove garlic, lemon juice, vinegar, paprika powder, chili flakes, and a pinch of salt and pepper into a smooth dip.
- Slice the pickles lengthwise.
- Halve the red onion. Keep one half whole, slice the other half into thin rings.
- Rub the onion half with the remaining garlic and a bit of oil, roast briefly in the oven until slightly softened.
- Spread a wide stripe of paprika dip over a long plate.
- Arrange the pickle halves diagonally in a row on the dip, cut side up, as diplomats in a line. Let the outer pickle slightly hang over the plate's edge.
- Place the half red onion at the start of the row as the 'embassy.'
- Garnish with onion rings and chopped parsley.
Serving notes
- Serve cold or at room temperature.
- Angle the pickles for a dynamic effect.
- Let the half onion clearly stand as the 'embassy' at the start.