Quail Eggs and Christmas Dips | Clarence Court Eggs
Quail eggs and dips make the perfect festive canapé or dinner party nibble. A wonderful way to enjoy Clarence Court eggs this Christmas.
Ingredients
- 300g cooked beetroot (not in vinegar)
- 2 tablespoons grated horseradish
- 3 tablespoons soured cream
- Sea salt
- Freshly ground black pepper
- 250g ricotta
- 100g sundried tomatoes in oil, drained and chopped
- 1 lemon
- 8 rashers of smoked streaky bacon
- 2 sprigs of rosemary
- ½ teaspoon sweet smoked paprika
- 50g sea salt
- 50g mixed herbs such as dill, parsley and basil
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