Easter canapes
Quick and easy easter canapés using our Rye & Charcoal Sourdough Crackers, Clarence Court eggs, dill and chive sour cream.
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Cooking tools:
- Microplane
- Pepper mill
- Kitchen scale
- Saucepan
- Pot
- Stove
- Mason jar
- Measuring cup
- Measuring spoon
- Mixing bowl
- Spoon
- Chef's knife
- Cutting board
- Colander
- Plate
Ingredients
- 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 Crackers
- 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
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