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Easter canapes

Inspired by classic scandi flavours, these Clarence Court quails eggs are placed in a quick beetroot pickle for a few hours to absorb a vibrant purple colour. Served on our Charcoal & Rye sourdough crispbreads with a dill and chive sour cream, they make a stunning Easter canapé.

Makes 24 canapes

Ingredients:

For the beetroot pickled quail eggs:

  • 1 pack of Clarence Court quail eggs (at room temperature)
  • 1 raw beetroot, diced
  • 100 ml red wine vinegar
  • 1 tsp fennel seeds
  • 30g golden caster sugar

To assemble:

  • 1 pack of Peter’s Yard Charcoal & Rye Sourdough Crispbread
  • 2 tbsp sour cream
  • The zest of half a lemon and a spritz of juice
  • A small handful of dill, chopped. Plus extra to serve.
  • A small handful of chives, chopped
  • 1 jar lumpfish roe
  • 12 jarred anchovies, halved
  • ½ small red onion, finely diced

Method:

  1. To make the pickling liquor, heat the vinegar, sugar, fennel seeds and beetroot in a small pan and stir until the sugar has dissolved. Set aside to cool.
  2. Bring a pan of water to a gentle boil and boil the quail eggs for 3 minutes. Drain and place in cold water.
  3. Once cool, peel the eggs and place them in a jar. Pour over the pickling liquor and leave for a minimum of 4 hours. The longer you leave the eggs, the further towards the yolk the beetroot colour will penetrate.
  4. When you’re ready to make the canapes, mix together the sour cream, lemon, dill and chives and season with a grind of black pepper. Drain and halve the quails eggs.
  5. To assemble, take 24 crispbread and spoon a little of the sour cream on top. Then add half a quails egg, half an anchovy and spoon over half a teaspoon of lumpfish roe. Finish with a small amount of chopped red onion and a sprinkle of dill. Serve immediately.

 

 

 

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