Sussex Crab Blinis with Sorrel, Three Cornered Leek and Hairy
Bittercress
This is a great foraged version of a classic canapé using
three-cornered leek in place of spring onion and sorrel is used to replicate
the tart flavour of lemon. Hairy bittercress isn’t essential, but certainly
makes it look fancy, which is I guess one of the main aims of a canapé. If you’d
like to learn how to identify the plants required in this recipe, get in
contact and I can point you in the direction of some kick ass wild food
courses.
Makes 20 canapés
Ingredients:
20 blinis
1 dressed crab
1 tbsp of mayonnaise
1 tbsp Dijon Mustard
2 floret of hairy bittercress
15 three cornered leek leaves
10 sorrel leaves
Salt
Fresh ground black pepper
Recipe:
Wash all your foraged ingredients well with cold water.
Finely chop the three-cornered leek and sorrel. In a bowl, combine the dressed crab, mayo, Dijon, three-cornered
leek and sorrel. Gently stir to
combine, trying to keep the crab as chunky as possible. Season to taste with salt and pepper.
Ready made blinis usually go into the oven for 5 minutes at
gas mark 5. Once cooked, remove
from oven and on to a plate. Add a
small dollop of the mixture to each blini and add one frond of hairy bittercress
to garnish.
Serve
ENJOY!
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