Blinis with Forman & Field London cure salmon
Monday, April 11, 2011
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.
{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.
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