10 minutes, plus standing time
- 1 packet of golden enoki
- 1 tbsp salt
- 1 tbsp pink peppercorns
- ground white pepper
Cut all the ends off the enoki and place in a bowl. Salt thoroughly by mixing it in with a spoon, then top with cold water. Chill for 2 hours.
Rinse and drain then season with white pepper and pink peppercorns. Chill for 1 hour then serve with crackers or just on a teaspoon for an amuse bouche.