🥓 The Peameal & Honey Mustard Crunch
Crispy, Creamy, Cool
This bite is a nod to Toronto's iconic flavors, balancing the salty, cornmeal-crusted bacon with the cooling freshness of cucumber and the earthy snap of Jöey’s.
Ingredients
-
Base: Jöey’s Nordic Seed Crisps
-
Protein: 4–6 slices of Peameal bacon
-
Creamy: 3 tbsp Honey mustard (smooth or grainy)
-
Cool: ½ English cucumber, thinly sliced
-
Garnish: Fresh dill or cracked black pepper (optional)
Instructions
1. Sear the Peameal
Heat a skillet over medium-high heat. Cook the peameal bacon slices for 2–3 minutes per side until the cornmeal crust is golden and the bacon is cooked through. Let them rest for a minute, then cut the slices into bite-sized pieces that match the size of your seed crisps.
2. Prep the "Cool"
Slice the cucumber into thin rounds. If you want a more gourmet look, use a mandoline or a vegetable peeler to create thin ribbons that you can fold for extra height.
3. Layer the Base
Spread a half-teaspoon of honey mustard onto each Jöey’s Nordic Seed Crisp. The mustard provides the "sweet" element and helps the bacon stay in place.
4. Assemble
Place a warm piece of peameal bacon on top of the mustard, followed by a cucumber slice. The heat from the bacon will slightly warm the mustard, releasing its aroma.
5. Finish and Serve
Add a small sprig of fresh dill or a pinch of black pepper on top to hit that "elevated" snack status. Serve immediately while the bacon is still warm for the best "cool meets hot" experience.