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
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
- 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
- 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.
- Bring a pan of water to a gentle boil and boil the quail eggs for 3 minutes. Drain and place in cold water.
- 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.
- 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.
- 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.