Your browser doesn't support HTML5 video.
Chef and broadcaster Valentine Warner turns crispy breadcrumbed plaice into an elegant canapé or starter in this simple seafood recipe. The chef uses rye crispbreads to form both the coating and the base, although the portions could easily be served individually on smaller crackers if preferred. Topped with a creamy herb mayonnaise, a refreshing cucumber pickle and tiny brown shrimp, every mouthful has balance and flavour.
Crispy plaice, pickled cucumber and brown shrimp crispbread