Sourdough crispbreads with beetroot-pickled eggs and dill and caper yoghurt
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Louise Robinson serves up a distinctly Scandinavian take on a classic egg-mayo combination, serving beetroot-pickled eggs on a luscious bed of dill and caper yoghurt. Some sliced radish to garnish not only offers further visual appeal, but adds a wonderful peppery note to this beautiful lunchtime snack.
First published in 2019
Ingredients
Metric
Imperial
Beetroot pickled eggs
- 6 eggs
- 2 raw beetroots, peeled and diced
- 370ml of white wine vinegar
- 60g of caster sugar
- 1 tsp fennel seeds
- 8 black peppercorns
- 2 bay leaves
Dill and caper yoghurt
- 80g of Greek yoghurt
- 20g of mayonnaise
- 2 tsp nonpareille capers, chopped
- 1 tsp dill, chopped
- sea salt
- freshly ground black pepper
To serve
- 6 Peter's Yard Original Sourdough Crispbreads
- 1 handful of radishes, finely sliced
- cress, or micro broccoli shoots
- fronds of fresh dill
SAVE RECIPE
Equipment
- Sterilised 1l jar
Method
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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