A delicious starter from Simon Delaney.
Ingredients
- for the blinis:
- 5 g yeast
- 50 ml milk warm
- 100 g flour
- 20 ml milk cold
- 30 g salmon (finely diced)
- dash of fresh lemon juice
- 10 g butter
- 5 ml oil
- for the crème fraiche:
- 30 g crème fraiche
- juice of half a lemon
- 20 g caper berries (trimmed and chopped)
- black pepper, cracked
- 6 chives, chopped
Method
- For the Blinis:
- Mix the yeast and warm milk together in a bowl. Whisk in 20 g of the flour and allow to sit for 10 mins in a warm place.
- Whisk in the remaining flour and milk and then the salmon. Season the mix and add the lemon juice. Cook the blinis in a small pan with a little oil and butter, set aside and keep warm until service.
- For the Crème Fraiche:
- Whisk together the crème fraiche and the lemon juice, slowly adding the chopped caper berries. Stir in the fresh cracked black pepper and chopped chives.
- For the Salmon:
- Cut the salmon into 2-4 cm thin slices and form into rosettes.
- To Serve:
- Place 3 small blinis in the centre of the plate, place 2 salmon rosettes alongside and garnish with some crème fraiche. Drizzle a little oil and lemon mix over the salmon and serve immediately.
