Peter's yard canapés - Clarence Court Recipes

Ingredients

• 1 pack of Clarence Court quail eggs (at room temperature)
• 1 raw beetroot, diced
• 100ml red wine vinegar
• 1 teaspoon fennel seeds
• 30g golden caster sugar
• 1 pack of Peter’s Yard Charcoal & Rye Sourdough Crispbread
• 2 tablespoons 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