makes
20
prep
15 minutes
cook
10 minutes
difficulty
Easy
makes
20
serves
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
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
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.
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.
