Dill Pickle Boats - cooking recipe

Ingredients

1 (1 liter) jar whole kosher dill pickle
125 g rosenborg beelablu cheese
2 tablespoons roasted red peppers, chopped
1 tablespoon fresh parsley, finely chopped
1/4 teaspoon prepared yellow mustard
salt
black pepper
paprika (optional)

Preparation

cut each pickle in halves lenghtwise.
use a small spoon to scoop out the flesh from center of pickles (reserve flesh).
chop reserved pickle flesh, mix with cheese, red peppers, parsley, mustard.
taste for salt and pepper.
spoon the cheese mixture back into the pickle halves, press down with spoon to mould in centre.
sprikle with paprika for garnish.