Ingredients
Serves two for starter
- 1 slice of seeded rye bread, cut in half
- 100g pink shrimp (cooked & peeled)
- 1 tablespoon of creme fraiche or mayonnaise
- 1/4 Granny Smith apple finely diced
- Couple of dill sprigs, chopped
- Juice & zest of 1 lemon
- Salt & pepper to taste
- 1 teaspoon of Goatsbridge trout caviar
- 1 egg
- Herbs & flowers to garnish (optional)
Method
- Firstly, soft boil your egg. Bring a pot of water to a rolling boil and pop your egg in for 5 mins.Check your egg is done by lifting out with a spoon and if the water on the egg evaporates straight away it is done.
- Take out of the water, leave until it is cool enough to handle
- Meanwhile mix the shrimp, apple, dill & crême fraiche or mayonnaise whichever you choose to use together.
- Season with salt & pepper to taste.
- Add a few drops of lemon juice and a few scrapes of lemon zest.
- Peel your cooled egg and slice it in half.
- Place the shrimp on the rye bread and make a little dent in the centre.
- Nestle the egg in the centre topped with the trout caviar.
- Finish with a flourish of herbs and flowers if you feel inclined.
Note: This will go well with a whiskey sour.
Recipe courtesy of Spitalfields and Roe & Co
