Celery Boats Recipe
Ingredients
| Celery stalks | 6 | |
| 375 g / 12 oz medium shrimps, cooked | ||
| 1 tablespoon red lumpfish roe | ||
| Snipped chives | 1 Tablespoon | |
| Chive and caper filling | ||
| Capers | 1 Tablespoon, chopped | |
| Dijon Mustard | 1 Tablespoon | |
| 1 1/4 cups / 315 g / 10 oz sour cream | ||
Directions
1. To make filling, place chives, capers, mustard and sour cream in a bowl and mix to combine. Cover and refrigerate until required.
2. Trim and cut celery into 5 cm / 2 in long pieces. Spoon or pipe filling into celery boats. Top each boat with a shrimp and garnish with lumpfish roe and chives.
2. Trim and cut celery into 5 cm / 2 in long pieces. Spoon or pipe filling into celery boats. Top each boat with a shrimp and garnish with lumpfish roe and chives.
Chef
