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Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt

Sourdough crispbreads with beetroot pickled eggs and dill and caper yoghurt

PT5M

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Ingredients

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Method

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1
Place the eggs in a saucepan and cover with cold water. Bring the eggs to the boil, then cook for 5 minutes. Turn off the heat and allow the eggs to cool completely in the water
2
When the water is cold, peel the eggs carefully and place in a 1 litre sterilised preserving jar
3
Add the beetroot to a small saucepan, along with the white wine vinegar, sugar, fennel seeds, peppercorns and bay leaves. Simmer gently for 5 minutes then leave to cool. When cold, pour the spiced vinegar and beetroot into the preserving jar, over the eggs
4
Cover with a lid and gently shake to ensure the eggs can move around and the liquid covers them completely. Refrigerate overnight (they can be kept for up to 3 months)
5
Make the dill and caper yoghurt by combining the yoghurt, mayonnaise, capers and dill in a small bowl. Season to taste
6
When you are ready to serve, remove the pickled eggs from the jar and slice using an egg slicer or a sharp knife
7
Spread a heaped teaspoon of the dill and caper mayonnaise onto each crispbread and arrange slices of pickled egg on top. Garnish with sliced radish, micro shoots or cress and dill fronds. Serve immediately
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Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt

 
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