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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.

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{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

1. 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.
2. 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).
3. 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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