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

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.
]]> http://laythetable.com/snacks/blinis-with-forman-field-london-cure-salmon/feed/ 0 http://laythetable.com/cakes/cupcakes/pimms-no-1-cup-cakes/ http://laythetable.com/cakes/cupcakes/pimms-no-1-cup-cakes/#comments Tue, 13 Jul 2010 21:47:52 +0000 Becs http://laythetable.com/?p=644

Whatto, it must be Pimm’s o’clock! For me, summer is officially marked by the first Pimm’s of the season, usually shared with friends at the Royal Norfolk Show or previously on Southsea Common. I love the refreshing blend of fruits that you put in it: strawberry, cucumber, orange and mint. I’ve been thinking about how best to combine all the flavours into a cupcake and this is the result. The buttercreams all work really well, none of them overpowered each other including the cucumber which I thought would be awful because it’s quite watery. Make it into a “virgin cupcake” (no alcohol) by warming the Pimm’s in a saucepan on the hob for a minute or so. If you wanted to strengthen the flavour of the Pimm’s, then I would suggest using more than specified and reducing it in a saucepan on the hob.

Ingredients

For the cupcake

• My basic cupcake recipe
• 60ml Pimm’s

For all buttercream

• 400g icing sugar
• 250g butter

For the strawberry buttercream

• 8 strawberries
• 1tbsp sugar

For the cucumber buttercream

• 30g cucumber (use skin, but not seeds in centre)
• Small amount of green food colouring

For the orange buttercream

• Juice ½ an orange
• Rind ¼ an orange
• Small amount of orange food colouring

For the mint buttercream

• 8 fresh mint leaves
• Small amount of green food colouring

Instructions

1. Make the cupcakes as per the instructions on the basic cupcake recipe, adding in the Pimm’s at the end of stage 3.
2. Divide up the butter and icing sugar into 4 (100g icing sugar, 62g butter) and put in 4 separate bowls. Mix each until light in colour and fluffy. I recommend using a hand mixer (it saves on arm ache!)
3. Strawberry buttercream: Make the strawberry flavouring by roughly chopping the strawberries and putting in a pan with the sugar over a medium heat stirring often. Once softened, mash gently with the back of a spoon and leave to soften a little more (about 2 minutes). Pass the mixture through a sieve to remove seeds. Leave the mixture to cool, then mix into one portion of the buttercream.
4. Cucumber buttercream: Very finely chop cucumber and mix into one portion of the buttercream. Add a small amount of green food colouring, but keep it quite pale (the mint buttercream should be a stronger green).
5. Orange buttercream: Blend in juice and rind into one portion of the buttercream, then add a small amount of orange food colouring to give a gentle hint of orange to it.
6. Mint buttercream: Very finely chop mint and add to buttercream, then add a small amount of green food colouring, making sure the green is slightly stronger than that of the cucumber version.
7. Piping: I used a piping bag and a large open star piping nozzle to pipe. I put the nozzle in the bag, then placed it in a tall glass, spreading the top of the bag over the top of the glass. You’ll need to put all the buttercream in at once, otherwise all the colours will get mixed up.
8. Using a tablespoon, take a scoop of a one of the buttercream and gently push it to one side of the piping bag. Take another tablespoon and repeat with the next buttercream and so on and so forth. Once you’ve done one “layer” you can repeat again with the four colours – you don’t need to make sure each buttercream goes on the same side as the one before.
9. Pull the bag upright and knock out any air in the bag then twist it at the top to close it. Make your swirls, they’ll come out all tie dye! If you need help with swirls try this basic cupcake swirl tutorial.
10. If you want to add “lemonade” to your Pimm’s cupcakes, garnish with a ¼ slice of lemon.
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