Prep
5 min
Total
5 min
I invite you to try these simple little appetisers. Originating from Flanders, chicory has been paired since the 19th century with seafood from the coast. The homemade cocktail sauce with whisky transforms the hard-boiled egg into a creamy, flavourful base. The grey shrimp tails bring that iodised flavour of the North, light yet distinctive.
Ingredients
- 4 chicory heads (endives)
- Homemade cocktail sauce (very spicy mayonnaise with 1 good splash of whisky and ketchup + tabasco sauce, made the day before and chilled to harden)
- 7 oz (200 g) grey shrimp tails
- 3 hard-boiled eggs
- Fresh parsley sprigs
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