- 4 spinach leaves, chopped
- 1/4 cup [60 mL] grated carrot
Filling
- 2 cups [500 mL] fiddlehead ferns
- 1 cup [250 mL] sour cream or plain yogurt
- 2 cloves garlic, minced
- 1/4 teaspoon [1 mL] Worcestershire sauce
- Juice of 1/2 a lemon
- Salt and pepper, to taste
- 1 teaspoon [5 mL] chopped chives
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- Into a large bowl, mix together all filling ingredients.
- Leave to marinate for 1 hour, refrigerated.
- Evenly spoon mixture over chopped spinach leaves.
- Garnish with grated carrot, and serve.
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