New Year's Eve recipe for 4 - 8 people, takes only 10 mins; recipe has tortilla, rapeseed oil, avocado, lemon, quail's eggs, white wine vinegar, smoked paprika, crabmeat, lemon, radish and dill sprigs.
Mini avo toasts
Course: New Years Eve
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Tortilla: 2 small wholewheat tortillas (40g)
- Rapeseed Oil: 1 tbsp cold pressed rapeseed oil
- Avocado: 1 small ripe avocado
- Lemon: 1/2 lemon, juiced
- Quail'S Eggs: 6 quail's eggs
- White Wine Vinegar: splash of white wine vinegar
- Smoked Paprika: pinch of smoked paprika
- Crabmeat: 50g white crabmeat
- Radish: 3 radishes, sliced
- Dill Sprigs: few dill sprigs
Directions
- Heat oven to 200C/180C fan/gas 6. Cut each tortilla into 12 triangles. Brush with the oil and sprinkle with salt, then arrange on two baking trays. Roast for 6-8 mins until crisp, turning midway through. Leave to cool.
- Soft-boil the eggs in a pan of simmering water with the vinegar for 2 mins, then transfer to a bowl of cold water. Once cool, peel the eggs and cut in half. Mash the avocado, season and add the lemon juice to taste. Mix the crabmeat with the zest.
- To serve, divide the avocado between the toasted triangles. Top 12 with an egg half, then sprinkle over the paprika. Top the remaining toasts with the radish and crabmeat, then garnish with the dill sprigs.
