• Lemon aspen and sea urchin roe canapés (On Country Kitchen)Source: On Country Kitchen

This smart canape recipe makes enough for 20 small bites. For those who are unsure about cleaning sea urchin, ask your fishmonger for pre-prepared roe - it usually comes neatly lined up in a plastic tray.

Makes
20

Preparation

15min

Cooking

10min

Skill level

Easy
By
Average: 4 (1 vote)
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Ingredients

  • 1 small French baguette
  • Olive oil, for brushing
  • Pink lake salt, for sprinkling  
  • 250 ml (1 cup) crème fraîche
  • 1 tbsp lemon aspen syrup (see note)
  • Pinch of ground dehydrated lemon aspen (see note)
  • 1 small bunch of chives, finely sliced
  • 4 red sea urchins

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat a grill to medium-high. Cut the baguette into 1 cm- thick slices. You will need 20 slices. Brush both sides with oil and place on a baking tray. Season liberally with salt, then grill on both sides until golden.  

2. Meanwhile, place the crème fraîche, lemon aspen syrup, dehydrated lemon aspen and three-quarters of the chives in a bowl and stir to combine well.  

3. Carefully remove the roe tongues from the shells. Spoon a teaspoon of crème fraîche crème mixture onto each crouton, then top with a piece of roe and a sprinkling of the remaining chives. Serve immediately.

 

Note:

Native to far north Queensland, lemon aspen is a pale lemon coloured fruit with an intense citrus amora. The juice has a very strong acid flavour of lemon with a hint of grapefruit. Lemon aspen juice, the sweetened syrup and the dehydrated fruit are available online from native food stores.