Squid Canapé Recipe - Great British Chefs
Adam Stokes wraps squid up in a pastry and serves with a delicious rosemary mayonnaise
Ingredients
- 50g of squid
- 1 baby leek
- 50g of chorizo sausage
- 75g of tomatoes, blanched, skinned and deseeded
- 1/2 egg yolk
- filo pastry sheet, cut into 5cm x 5cm sheets
- salt
- 1 lemon, juiced
- 200ml of mayonnaise
- 3 sprigs of rosemary
- 5g of basil, chopped
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