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Make Delicious Decorations With Edible Flowerpots
What’s better than a beautiful floral decoration? How about one you can actually eat!? Huh?
Enter edible flowerpots!
Edible flowerpots are perfect for a family brunch or any causal gathering. They can show off some delicious whitefish or some seasonal vegetables if you are not a fan of fish.
To make the yummy flowerpots, you’ll need:
- Four 8 ounce mason jars
- One pound of smoked trout
- 1/4 cups of diced red onions
- 1/3 cup of chopped dill
- 1 tablespoon chopped parsley
- 2 tablespoons finely chopped chives
- 1/4 tablespoon of celery seeds
- 1 1/2 cup crème fraîche
- 1/2 cup aioli
- 1 lemon, juice and zest
- 1/2 cup quinoa
- Flowers, herbs, and micro greens of your choice
- Salt (optional)
First, take the smoked trout and flake it out with a fork. Next, combine the diced onions, dill, chives, parsley, lemon zest, and celery seeds gently with a fork. After, use a spatula to fold in the crème fraîche and aioli. Make sure to keep the mixture fluffy while adding in the lemon juice and salt.
Leave the mixture aside and boil 2 cups of water to cook the quinoa. Let the quinoa cook for about 12-15 minutes and strain when done.
Now comes the fun part!
Fill the mason jars with two-thirds of the whitefish salad, topping it with about an inch of quinoa. Finish the top layer with herbs, small lettuces, and any small edible flowers. Fennel fronds and micro-arugula make a good and tasty choice!
Check out the video below for further instructions on the edible flower plant. Then enjoy!