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Olive Caviar CD HD 10mins plus chilling Serves 4 Cold Vegetables Fish Herbs Hors d'oeuvre Starter Appetizer
Ingredients: 200ml/7 fl.oz. Black Olives 2 tbsp Parsley, chopped 2 Spring Onions, thinly sliced A few drops of Anchovy Essence 1 teasp Wine Vinegar 3 tbsp Olive Oil Black Pepper 1 Stick of Celery, finely sliced Lemon slices 1 Hard boiled Egg Toast and butter to serve
Instructions
1. Wash the olives then stone and chop finely them. Combine the chopped olives and parsley and thinly sliced spring onions in a small bowl. Mix well.
2. Blend the anchovy paste and wine vinegar in a small bowl. Add the olive oil and freshly ground black pepper to taste, and stir until the sauce is smooth. Add this dressing to the olive mixture. Toss until well mixed then chill.
3. Just before serving, stir the finely sliced celery into the olive mixture. Arrange the 'caviar' in the centre of a dish garnished with lemon twists and slices of hard-boiled eggs. Serve with crisp toast fingers and butter.
More Starter Recipes | Summer Recipes | More Fish/Seafood Recipes
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