Blinis with Forman & Field London cure salmon

Monday, April 11, 2011

Forman and Field London Cure Smoked Salmon

I was sent some smoked salmon by Forman & Field to try. I was wondering, could it be any better than normal smoked salmon? Well, yes it can actually. It has a gentle flavour which shows off the quality of the salmon and isn’t too salty. What better way to serve it than on some homemade blinis? Here I serve them with three flavoured types of creme fraiche: chilli and lemon, cucumber, horseradish.

Blinis with Forman & Field smoked salmon

{Makes 20}

30 mins – Prep time: 15 mins – Cooking time: 15 mins

Ingredients

1 quantity blinis
1 quantity Forman & Field London Cure Smoked Salmon 200g

For the lemom and chilli creme fraiche

3 big tablespoons creme fraiche
Rind ¼ lemon
2tsp lemon juice
½ chilli flakes
cracked black pepper for garnish

For the cucumber creme fraiche

3 big tablespoons creme fraiche
2cm thick slice cucumber

For the horseradish creme fraiche

3 big tablespoons creme fraiche
1tsp cream of horseradish
chives for garnish

Instructions

For the chilli and lemon creme fraiche: Mix the lemon, chilli and creme fraiche. Ideally leave for the flavour to develop for a couple of hours. Spread on a ⅓ of the blinis (roughly one large teaspoon per blini) and garnish with some cracked black pepper.
For the cucumber creme fraiche: Finely chop the cucumber and mix in with the creme fraiche. Spread on a ⅓ of the blinis (roughly one large teaspoon per blini).
For the horseradish creme fraiche: Mix the cream of horseradish with the cream of horseradish. Spread on a ⅓ of the blinis (roughly one large teaspoon per blini) and garnish with some finely chopped chives.