This is a recipe created by our friends at Clarence Court. We are huge fans of their eggs and think they are a match made in heaven for our sourdough crispbread. This recipe combines crisp and crunchy red onion and cucumber and fresh herby marinated crayfish tails. It’s served on our large wheels of crispbread and topped with soft boiled Quail’s eggs and lots of fresh herbs. Chop up and serve as a light lunch or supper for 1 or 2.
Serves 1 or 2
- ¼ small red onion, peeled and finely sliced
- 5 Clarence Court quails eggs
- 100g pre-cooked crayfish tails
- Small bunch fresh dill, leaves picked
- Small bunch fresh flat leaf parsley, leaves picked
- Small bunch fresh chives
- 1 teaspoon caster sugar
- 2 teaspoons white wine vinegar
- 1 teaspoon Dijon mustard or American mustard
- Sea salt and freshly ground black
- ¼ cucumber
- 1 tablespoon soured cream
- 1 Peters Yard Original Large Crispbread
- Place the sliced red onion in a bowl of iced water whilst you prepare the rest of the recipe. Boil the quails eggs to your liking, cool in cold water and peel.
- Place the crayfish tails in a bowl. Chop most of the dill leaves, parsley and chives leaving a few for decoration at the end. Add the herbs to the bowl of crayfish tails with the sugar, vinegar and mustard. Mix together well, season with salt and pepper and place to one side.
- Finely slice the cucumber. Mix the soured cream into the crayfish. Drain the red onion and pat dry. Arrange the cucumber and red onion over the flat bread, spoon over the crayfish. Halve and arrange the eggs over the bread, season and sprinkle over the remaining leaves.