Crab beetroot pâté
Ingredients
- 150g white crabmeat
- 3 cooked beetroot (about 65g each), grated
- 2 tbsp half-fat crème fraîche
- 1 lemon, zested and juiced
- ½ small bunch dill, finely chopped
- ½ small bunch parsley, finely chopped
- 8 runner beans, halved
- 350g baby cucumber, halved (or 1 cucumber, cut into matchsticks), to serve
- 8 radishes, halved, to serve (optional)
- crispbreads, to serve
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