Scandi-Style Open Sandwich Platter
FOOD + DRINK
Lit Lunch cont ...
FOR THE WORK SHARING LUNCH
Scandi-Style Open Sandwich Platter
Recipe by : Clarence Court Eggs , clarencecourt . co . uk
Prep Time : 15 Minutes Cook Time : 10 Minutes Serves : 6
Ingredients :
• 1 small fillet beef ( approx . 350g )
• Olive oil
• Sea salt and freshly ground black pepper
• 6 Clarence Court hens ’ eggs
• 12 Clarence Courts quails ’ eggs
• Honey dill dressing ( see recipe below )
• Jar-marinated herring
• 150g smoked salmon
• A few slices of cucumber
• A bunch of fresh rainbow coloured radishes , washed
• A bunch of fresh baby carrots , washed
• 2 tbsp capers
• 3 tbsp crispy dried onions
• A small mixed bunch of fresh dill , chives and parsley
• A small log of butter
• 1 large or 2 small loaves of rustic or rye bread , cut into small slices
• A selection of wholegrain crackers
For the honey dill dressing :
• 2 tbsp Dijon mustard
• 1 tbsp runny honey
• 1 tbsp white wine vinegar
• 4 tbsp olive oil
• 1 small bunch dill , finely chopped
• Zest of 1 lemon
• Juice of ½ lemon
• Sea salt and freshly ground black pepper
Method :
1 . Remove the beef from the fridge 30 minutes before cooking so it has time to come up to room temperature . Rub the beef with a little olive oil . Place a medium-sized frying pan on a medium heat . Once hot enough , sear the meat all over for about 3-4 minutes on each side . Place on a plate and season all over with salt and pepper , cover with tin foil and allow the meat to rest .
2 . Place two pans of water on to boil . Cook the hens ’ eggs for around 8 minutes in one pan and the quails ’ eggs in another pan for around 2 minutes . Once cooked , carefully remove the eggs from the water and place in a large bowl of iced water to cool .
3 . Meanwhile make the dressing ; place the ingredients in a clean jam jar with a lid and shake well to combine .
4 . Just before you ’ re ready to serve , peel the quails ’ eggs and slice the hens ’ eggs in half .
5 . Remove the foil from the beef , place on a board and slice very thinly .
6 . Prepare your serving board by covering in a couple of squares of parchment . Place the eggs in the centre of the board with the jar of dressing and a spoon . Put the vegetables and herbs next to the jar . You could include a small pair of scissors to use for snipping the herbs . Put the herring in a small bowl and place on the board with the salmon and beef arranged nearby . Place the capers and crispy onions in little jars on the board . Add the bread , crackers and the butter wrapped in greaseproof paper with a butter knife .
7 . Serve with plates , cutlery and napkins so everyone can dig in . www . insidekent . co . uk • 97