This appetizer is a must for any seafood lovers! Butter and cheese top this decadent appetizer that’s delivered straight from your pellet smoker to your serving tray. Combine with soft cheeses, meats and crusty bread for an elegant platter.
INGREDIENTS
For the Truffle Butter Compound
- A handful of fresh herbs – rosemary, oregano, parsley, thyme work well
- Pinch truffle salt
- 1 shallot minced
- 2 cloves garlic minced
- 1 stick butter non salted
- Cracked Pepper
- 2 tbsp parmesan
For the Escargot
- 1 can escargot
- Compound butter
- Pinch parmesan
- Mozzarella cheese
DIRECTIONS
- Start by making your compound butter. Finely chop up all your herbs, and mince the shallot and garlic cloves. Mix together the herbs, garlic and shallot along with the rest of the ingredients in a bowl and set aside.
- Pre-heat your smoker to 350˚F (176˚C). In an escargot dish, add 1 tsp of compound butter in each hole. Add 1-2 snails per hole and a pinch of Parmesan cheese. Cover the entire dish in mozzarella cheese.
- Place the dish in the smoker at 350˚F for 10 minutes. After ten minutes, increase the grill temperature to 450˚F (232˚C) for another 5-10 minutes to get a nice crust.
Serve with fresh bread and charcuterie and enjoy!
Recipe by Daniel Vanson @acanadianscooking
